Parfait, the pinnacle of ice cream production

Ingredients

• ¼ l cream
• 100g sugar
• 6 egg yolks
• 30g marzipan
• 50g ground hazelnuts
• Amaretto

Preparation

1. Whisk the egg yolks and the sugar using the double-boiler method,
2. Let it rest to achieve a creamy light consistency.
3. Fry the ground hazelnuts, in a little butter, powdered sugar and marzipan and amaretto.
4. Allow to cool.
5. Mix in the whipped cream carefully in two steps.
6. 'Grease' the insides of suitable cups or tins with butter or margarine (to make it easy to tip them out later).
7. Fill the mixture into the prepared containers.
8. Freeze them for 5-6 hours (preferably overnight), then tip them out.

Serving suggestion

• Allow to thaw slightly, because it is at its best with a tenderly melting consistency.
• Cover a plate with any appropriate sauce such as cream of mocca, vanilla leather or cold “Amaretto Sabayon”.
• Complete or simply garnish it with fresh, but ripened fruit according to season and market offer.
• There are plenty of other equally irresistible combinations.