iced amaretto parfait

michelle taylor

michelle taylor

31st January 2011
michelle taylor

iced amaretto parfait

Whisk the double cream until soft peaks

Ingredients

  • 350ml double cream
  • 4 egg yolks
  • 100g sugar
  • 75ml amaretto
  • 1 leaf gelatine

Method

Whisk the double cream until soft peaks
whisk yolks until a ribbon stage. Cook the sugar to 121°C. Pour the sugar on to the yolks and mix.
Dissolve the presoaked gelatine in the warmed amaretto, pass into the mixture and continue whisking until cold.
Gently fold the whipped cream into the egg and sugar mixture until incorporated. Mould and freeze until required.

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