Parfait-ice bomb

Ingredients for Parfait-ice bomb

Instructions for Parfait-ice bomb

To prepare the Parfait-ice bomb recipe, please follow these instructions:

Start with the burnt almonds. Almonds, sugar and water in a saucepan and boil the sugar is turned into caramel. Pour the almonds out on wax paper and disassemble them with two forks. Karamellen is hot! Cool. Almonds chopped (possibly in the food processor).

Prior to a large mixing bowl with plastic film. Beat the egg yolks with powdered sugar to a creamy egg snaps. Whip the cream stiff and turn æggesnapsen i. Add chopped roasted almonds and pour into the large bowl.

Came the plastic film around a small bowl and press it down into the ismassen to this when up to 2 mm from the edge of the basin. Style ice in the freezer until it is stiff (about 3 hours).

To chocolate parfait ice, Beat egg yolks with powdered sugar to egg snaps. Melt the chocolate in a bowl in a water bath, cool slightly and turn it into æggesnapsen. Whip the cream stiff and turn it into egg/chokomassen.

Take the ice cream out of the freezer and remove the inner Bowl and plastic film. Pour the evt. A little hot water in the Bowl so the drop. Pour the chocolate mass in the hole and style the ice back in the freezer.

Break crackers into pieces and blend them into crumbs in a food processor or crush them in a plastic bag ... Blend, or stir the other ingredients in to a soft, hunched lot. Advantage and pressure it over the frozen ice. Pull the plastic film over the ice and and put a springform bottom from across. Style ice back in the freezer.

Serving: dip the bowl in hot water, so the ice cream just drop, remove plastic film from biscuit mass and turn the ice out on the form the bottom. The last plastic film removed and greased a thick layer of whipped cream on the ice. Style it in the freezer for cream foam is frozen. Style ice on a platter with the edge 20-30 min before serving and garnish with strawberries.