Sicilian parfait

Ingredients for 1 servings:

• 100 g almonds, chopped
• 50 g chopped pistachios
• 3 tbsp powdered sugar
• 80 g cherry(s), candied, chopped
• 50 g dark chocolate, finely chopped
• 200 g sugar
• 4 egg yolks
• 2 eggs
• ½ vanilla pod(s), pulp scraped out
• 4 egg whites
• 2 tbsp honey
• 500 ml cream, whipped until stiff

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Torrone parfait with almonds, pistachios, cherries and chocolate

Place the almonds and pistachios in a dry pan, dust with powdered sugar and caramelize until light, then set aside to cool on a plate. Bring 180g of sugar and 50ml of water to a boil in a saucepan. Beat the egg yolks, eggs, and vanilla seeds until frothy. Add the sugar syrup while still hot and continue beating until a thick, cold foam forms. Beat the egg whites with the remaining sugar and honey until stiff peaks form. Fold the stiff cream into the beaten egg whites. Stir 1/3 of this mixture into the foam, then fold in the rest along with the almonds, pistachios, cherries, and chocolate. Line a 1.5-liter loaf pan with cling film, fill with the mixture, and smooth the surface. Place the foam in the freezer to freeze completely. Remove from the freezer approximately 30 minutes before serving and let the parfait cool in the refrigerator, then cut into slices and serve on plates. Serving suggestions: – with blueberry porridge – with currant sauce – with orange zest: Cut 3 untreated oranges into slices and let them steep for 2 hours in a syrup made from 300ml water, 400g sugar, 1 split vanilla pod and 40ml orange liqueur.