Almond brittle parfait

Ingredients for 4 servings:

• 100 g sugar
• 100 g almonds, chopped
• 1 tsp oil
• 2 eggs
• 300 g whipped cream
• 2 tbsp Amaretto or egg liqueur

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Melt half of the sugar in a pan until golden brown. Add the almonds and mix. Transfer to an oiled plate or baking sheet and let cool. Place the eggs and the remaining sugar in a metal bowl and beat in a hot water bath until thick and foamy. Then beat in cold water (a little tip: I do this in my stainless steel pots, as the small pots fit inside the large ones and the water bath works!) Whip 200g of heavy cream until stiff and fold in. Finely crumble the almond brittle. (This works best in a “Speedy,” a device that can also chop nuts and other ingredients.) Reserve about 1/3 for decoration and stir the rest into the mixture. Season with Amaretto or egg liqueur to taste and pour into a 3/4-liter loaf pan. Freeze for at least 4 hours. Briefly immerse the loaf pan in hot water before serving. Turn the parfait out of the pan and cut into slices. Whip the remaining cream until stiff. Parfait with whipped cream, egg liqueur, and if you like, decorate with kiwi, raspberries and the remaining brittle.