Toasted Almond Parfait
- 1 cup sugar
- 6 large egg yolks
- 1/4 cup light corn syrup
- 3 tablespoons amaretto
- 1/2 cup finely-chopped toasted almonds plus
- 3 tablespoons finely-chopped toasted almonds
- 2 cups chilled whipping cream
- 2 teaspoons vanilla extract
- 2 ounces bittersweet or semisweet chocolate finely chopped (do not use unsweetened)
Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160 degrees and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.
Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13- by 9- by 2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds.
This recipe yields 12 servings.
This rich dessert is called a semifreddo ("half frozen") in Italian.