Decadent Almond Parfait with Crunchy Caramelized Almonds and Dark Chocolate Sauce

Almond Parfait Recipe: A Deliciously Decadent Dessert

If you’re looking for a dessert that combines rich flavors and a smooth texture, this Almond Parfait is the perfect choice. With layers of creamy almond goodness, crunchy caramelized almonds, and a decadent chocolate sauce, this parfait will surely impress your guests. Whether you’re planning a special dinner or just craving a treat, this dessert is an absolute winner!

Serves: 6
Category: Desserts

Ingredients:

Instructions:

1. Prepare the First Almond Crunch:

   • Begin by making the first crunchy layer that will be blended into the parfait. In a saucepan, combine 20g of water and 40g of sugar. Heat over medium heat until the sugar dissolves completely and the syrup reaches a temperature of 121°C (250°F).
   • To check the temperature, use a kitchen thermometer. If you don’t have one, you’ll know the syrup is ready when white bubbles start forming on the surface.
   • While the syrup is heating, slightly warm the almonds in the microwave or in a pan. Be sure not to toast them.
   • Once the syrup reaches 121°C, add the warmed almonds into the syrup. Stir continuously until the almonds take on an amber color.
   • Add 2g of butter to prevent the almonds from sticking together, and continue to stir.
   • Pour the caramelized almonds onto a silicone baking mat to cool down.

2. Prepare the Pâté à Bombe (Egg Yolk Base):

   • To pasteurize the egg yolks, start by preparing the pâté à bombe. In a separate saucepan, combine 65g of sugar with 20g of water. Heat this mixture until it reaches around 115°C (239°F).
   • While the syrup heats up, start whipping the egg yolks in a bowl using an electric mixer.
   • When the sugar syrup reaches 121°C (250°F), slowly pour it into the egg yolks while continuing to beat with the mixer. This step helps to cook the yolks safely.
   • Continue beating the mixture until it becomes light and fluffy.

3. Blend the Caramelized Almonds:

   • Take the cooled caramelized almonds and place them in a food processor. Blend until you get a crumbly texture.
   • In a separate bowl, pour the fresh cream and whip it using the electric mixer until stiff peaks form. Make sure the beaters are clean before whipping the cream, as any residual fat can prevent it from whipping properly.

4. Combine the Ingredients:

   • Gradually fold the blended caramelized almonds into the prepared pâté à bombe, mixing well.
   • Add the whipped cream little by little, folding gently to maintain the airy texture. Ensure the mixture is smooth and well incorporated.

5. Mold the Parfait:

   • Once you have a uniform mixture, pour it into a 19×9 cm (7.5×3.5 inch) rectangular mold. Use a spatula to level the surface, ensuring a smooth top.
   • Place the mold in the freezer and allow the parfait to set for at least 4 hours, or preferably overnight, so that it becomes firm and easy to slice.

6. Prepare the Second Crunchy Almond Layer:

   • About 30 minutes before serving, prepare the second crunchy almond layer for decoration.
   • Repeat the same process as the first crunchy almond layer. Combine 20g of water and 40g of sugar in a saucepan and heat it until it reaches 121°C.
   • Add the almonds, which should be lightly warmed in the microwave or pan, to the syrup. Stir constantly until the almonds turn golden brown.
   • Pour the caramelized almonds onto a silicone mat and let them cool.

7. Prepare the Chocolate Sauce:

   • While the almonds are cooling, prepare the chocolate sauce. Chop the dark chocolate into small pieces and place it in a heatproof bowl (bastardella).
   • If preferred, you can melt the chocolate in the microwave. Heat in 30-second intervals, stirring in between, until the chocolate is completely melted and smooth.
   • Once melted, transfer the chocolate sauce into a small sauceboat or a pourable container to make serving easier.

8. Assemble the Parfait:

   • To remove the parfait from the mold, immerse the bottom of the mold in hot water for a minute or run a knife along the sides of the mold to loosen the edges.
   • Carefully invert the parfait onto a serving platter.
   • Decorate the surface of the parfait with the crunchy almond layer.
   • Serve the parfait with the warm chocolate sauce, pouring it over the parfait just before serving.

Serving Suggestions:

This almond parfait pairs wonderfully with the rich, velvety chocolate sauce and crunchy almond topping. It’s an excellent choice for a special dinner party, holiday gathering, or any celebration where you want to impress your guests with a decadent, layered dessert. The smoothness of the parfait, combined with the crunch of the almonds and the indulgence of the dark chocolate, will leave everyone asking for more.

Tips for Success:

• Be sure to measure the temperatures carefully when making the syrups for the almond crunch. This will ensure that the almonds get the perfect caramelization and texture.
• When whipping the cream, make sure the bowl and beaters are free from any grease or water. This helps achieve a perfect whipped cream consistency.
• The parfait can be made a day ahead, allowing you to enjoy more time with your guests. Just make sure to keep it in the freezer until it’s time to serve.
• If you prefer a lighter version of this dessert, you can replace part of the whipped cream with a lighter whipped topping or yogurt.

Enjoy your homemade Almond Parfait and the smiles it brings to your table!