John Myers
Cinnamon Parfait with Roasted Almonds
The perfect cinnamon parfait with roasted almonds recipe with a picture and simple step-by-step instructions.
- 200 ml Milk
- 1 Vanilla pod scraped out
- 2 Egg yolks, very fresh
- 60 g Sugar
- 200 ml Cream
- 1,5 tsp Ground cinnamon
- 50 g Roasted almonds
- Bring the milk and vanilla pulp to the boil and keep warm. Mix egg yolks and sugar with a whisk until creamy white. Stir in the warm milk, ladle at a time. Then whisk for about 15 minutes with the whisk of the hand mixer on medium setting and stir until cool. Cover and chill the cream for approx. 1 hour.
- Whip the cream with the cinnamon until stiff, then fold into the cream. Line a shape with cling film. Pour in the cream. Coarsely chop the almonds and sprinkle on top. Press lightly into the cream. Freeze in the freezer for at least 4 hours. To serve, dip the dish briefly in hot water, turn the parfait out onto a plate and cut it into slices.
- We made a raspberry sauce with it. Simply thaw frozen raspberries and puree with 1 teaspoon powdered sugar.
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