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Recipe Name: Almond Croquant Parfait Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

5 Tablespoon(s) Water
5 Tablespoon(s) Granulated Sugar
3 Ounce(s) Blanched sliced almonds
3/4 Cup(s) Confectioners' sugar, Confectioners' sugar
4 Egg yolks
2 Cup(s) Whipping cream
1 Teaspoon(s) Vanilla
1/2 Vanilla bean, split
16 Fresh strawberries, hulled
and thinly
1 1/2 Cup(s) Fresh raspberries
1 1/2 Cup(s) Fresh blackberries
1 Sprigs fresh mint
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
#DJ9521 Busted and entered for you by: Bill Webster Converted by
MM_Buster v2.0n. Converted by MC_Buster. Converted by MM_Buster

Nutrition (calculated from recipe ingredients)
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

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