• Ingredients: 39
  • Serves: 12

Toasted almond parfait with chilled whipping cream, vanilla extract, bittersweet or semisweet chocolate, finely chopped.

Ingredients

Coffee Gelato

Chocolate-Almond Gelato

  • 1/2 cup slivered almonds , toasted, cooled
  • 1/2 cup sugar
  • 2 tbsps. cornstarch
  • 1/8 tsp. salt
  • 2 cups whole milk
  • 3 oz. bittersweet or semisweet chocolate, chopped
  • 1/4 tsp. almond extract

Zabaglione Gelato

Cranberry Compote

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend.

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  2. Step 2 Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160°F and parfait base is thick and billowy, about 8 minutes.

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  3. Step 3 Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.

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  4. Step 4 Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions.

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  5. Step 5 Transfer parfait to 13x9x2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days.

Nutrition information

Calories 298 Carbohydrates 29 g (10%)
Fat 19 g (29%) Protein 4 g (7%)
Saturated Fat 10 g (48%) Sodium 23 mg (1%)
Polyunsaturated Fat 1 g Fiber 1 g (4%)
Monounsaturated Fat 7 g Cholesterol 136 mg (45%)