December 2008

Parline Parfait

Ingredients – Serves 6

500ml cream
4 egg whites
100g castor sugar
100g flaked almonds
1 punnet strawberries
2 tots Amarula
A spring of mint

Method

Toast the almonds under the grill until golden brown. Melt the sugar in a saucepan until a caramel is formed. Remove from the heat and add the almonds, lay onto a solid, cool and oiled surface. Allow to cool and harden. In the meantime whip the cream in a bowl and in a separate bowl whip the egg whites. Place the praline in a blender and pulse until a breadcrumb like appearance in found. Fold the mix in with the cream and then gently fold this in with the egg white. Place in a lined loaf tin and freeze for at least
6 hours.
Clean and place the strawberries in a blender with a pinch of castor sugar and blend until smooth. Strain through a fine strainer to remove the seeds.

To Plate

Place a slice of the parfait in the centre of your plate. Drizzle the strawberry sauce around the plate along with a few drops of the Amarula, garnish with a mint leaf and dredge with some
icing sugar.

Bon appetite.