Spoon the parfait on top of the base, cover with clingfilm and freeze for 4-6 hours or overnight. Take out and cut into portions and then put back into the freezer until ready to serve. (it only needs to be taken out a few minutes before you serve it.)
Top with a zigzag of chocolate sauce and decorate the plate with caramelised chopped almonds and amaretto sauce.
Linnea restaurant is in Kew
Ingredients
- egg whites 4
- sugar 150g
- ground almonds 100g
- flour for dusting
daim bar parfait
- egg yolks 5
- sugar 100g
- double cream 150ml
- whipping cream 150ml
- amaretto 20ml
- Daim bars 4 × 28g, crushed
Method
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Step 1
Heat the oven to 170c/fan 150c/gas 3½. Whisk the egg whites to soft peaks then whisk in the sugar to make a stiff meringue. Gently fold in the ground almonds.
Butter a round 22cm loose-based cake tin and dust with flour. Spoon the mixture into the tin and bake for 20 minutes. Cool in the tin.
-
Step 2
To make the parfait, whisk the egg yolks and sugar in a bowl over simmering water until pale, thick and fluffy, take off the heat and leave to cool down (don’t let the bowl touch the water or the eggs will scramble).
-
Step 3
Whip the double cream, whipping cream and amaretto together to form medium peaks then gently fold into the egg mix. Add the crushed daim bars and fold them in gently – don’t overwork the mixture or you’ll lose all the air inside.
-
Step 4
Spoon the parfait on top of the base, cover with clingfilm and freeze for 4-6 hours or overnight. Take out and cut into portions and then put back into the freezer until ready to serve. (it only needs to be taken out a few minutes before you serve it.)
Top with a zigzag of chocolate sauce and decorate the plate with caramelised chopped almonds and amaretto sauce.
Linnea restaurant is in Kew
Nutritional Information
- Kcals 331
- Fat 21g
- Saturates 9g
- Carbs 31g
- Fibre 0.7g
- Protein 5g
- Salt 0.13g
