- 350ml double cream
- 4 egg yolks
- 100g sugar
- 75ml amaretto
- 1 leaf gelatine
iced amaretto parfait
Ingredients
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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