Parfait alla Mandorla
Combine all the cold ingredients and whip the mixture in a planetary mixer for about 6 minutes. Dessert composition Form a layer with the parfait in a mould and chill it.
Ingredients
- 500 g cream
- 150 g Pâte à bombe
- 40 g Fabbri Pannamousse
- 100 g Fabbri Almond Delipaste
- 80 g praline almonds (optional)
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