INGREDIENTS

INSTRUCTIONS

Parfait  Have ready a lightly oiled baking sheet. In a small, very
clean, heavy  saucepan, combine the water and the sugar and stir
together over low  heat until the granules of sugar have dissolved and
the liquid  appears clear. Increase the heat to high and simmer the
mixture until  syrupy and golden brown. Be careful not to overcook and
burn the  caramel. If crystals form on the sides of the pan, remove
them by  swirling the liquid in the pan, never stir the caramel with a
utensil. Add the toasted almonds, swirl to mix and remove from the
heat. Immediately pour the almond croquant onto the oiled baking  sheet
and allow to cool until quite brittle. Remove to a cutting  board and,
with a sharp heavy knife, chop coarsely.  Line the base of an 8 by
12-inch baking pan with parchment paper and  set aside. In a medium
stainless steel bowl set over a saucepan of  gently simmering water,
combine the confectioners' sugar and the egg  yolks, and whisk
constantly for 4 to 5 minutes, or until the mixture  will hold a ribbon
when the beater is lifted away. Remove from the  heat and leave to cool
for 5 minutes. In another bowl, whip the cream  with the vanilla to
soft peaks. With a large rubber spatula, gently  fold the yolk mixture
into the whipped cream, then fold in the  crushed almond croquant. Pour
the parfait into the prepared baking  pan and freeze until solid.
Creme Anglais:  In a medium heavy saucepan, combine the whipping cream
with the  vanilla bean and bring to the boil. Remove from the heat,
cover, and  allow to steep for 10 minutes. In a large stainless steel
bowl, beat  the egg yolks and the sugar together until pale and
thickened. Very  slowly whisk the hot cream into the yolk mixture. Set
the bowl of  custard mixture over a medium saucepan of barely simmering
water and  stir continuously with a wooden spoon until the mixture
thickens  enough to coat the back of the spoon. Strain the mixture
through a  fine sieve into another bowl and refrigerate until chilled.
Preheat a broiler to high heat. With a sharp knife, cut the frozen
parfait into 4 by 4-inch squares. Place a parfait square in the  center
of each of 6 ovenproof dessert plates. Cover the parfait with  sliced
strawberries, top with an even layer of the other berries, and  spoon
some of the creme Anglaise over the top. Two at a time, place  the
dessert plates under the hot broiler until the creme is golden  brown
and bubbling. Turn the plates once or twice as necessary so  that they
brown evenly. Garnish the plates with mint sprigs and serve
immediately.  Yield: 6 servings  CHEF DU JOUR HANS ROCKENWAGNER SHOW
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Nutrition (calculated from recipe ingredients)
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Calories: 769
Calories From Fat: 397
Total Fat: 45.4g
Cholesterol: 385.8mg
Sodium: 505.2mg
Potassium: 382mg
Carbohydrates: 76.5g
Fiber: 7.5g
Sugar: 29.7g
Protein: 17.8g