Parfait au Chocolat Praliné from The Great Ice Cream Book by Hilary Brown
Make the praline by melting the sugar in a heavy pan. Cook until golden brown, add the almonds and stir together. Pour onto a lightly buttered baking tray. When cold, crush coarsely in a processor....
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Cooking tools:
- Food processor
- Pan
- Baking sheet
- Saucepan
- Spoon
- Stove
Ingredients
- ½ pint (275 ml.) double cream
- 3 large egg yolks (size 2)
- 4 oz. (125 g.) Bournville plain chocolate
- 2 oz. (50 g.) almonds, unblanched
- 2 tablespoons dark rum
- 2 oz. (50 g.) castor sugar
- 4 tablespoons cold water
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