INGREDIENTS

INSTRUCTIONS

PARFAIT
CREME ANGLAIS
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
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