Parfait Praliné from The Great Ice Cream Book by Jon Croft
Put the water and cube sugar in a saucepan and boil until the sugar is a golden brown. Take off heat and add the almonds. Allow to cool. When cool, crush the almonds and sugar. Separate the eggs. P...
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Cooking tools:
- Mortar and pestle
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spoon
Ingredients
- 2 measures Grand Marnier
- 2 measures Kirsch
- 1 pint (575 ml.) double cream, whipped
- ¼ cup water
- 8 oz. (225 g.) almonds, flaked
- 1 lb. (450 g.) cube sugar
- 1 lb. (450 g.) icing sugar
- 2 tablespoons castor sugar
- 10 eggs
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