Almond parfait with white cinnamon sauce

Ingredients for Almond parfait with white cinnamon sauce

Instructions for Almond parfait with white cinnamon sauce

To prepare the Almond parfait with white cinnamon sauce recipe, please follow these instructions:

Krokant: melt the sugar without it becomes Brown and mix the almonds in. Grate that card and put krokanten onto a plate that is lubricated by oil-let it cool off. Chop finely and take 50 g from krokanten to Parfait'en. The rest is used to strew over dessterten at the end.

Parfait: egg yolks, sugar, bitters and Amaretto almond oil is heated over a water bath, then remove and whisk until it has cooled. Cream foam and krokanten are changed in the mass. filled into moulds and in the freezer for at least 4 hours.

Cinnamon sauce: Milk, cream, sugar and cinnamon sticks poured into a pan and heated-taken by the heat and are covered in the fridge for at least 12 hours to draw. After the withdrawal of the opvames mixture again and cinnamon bars are removed. A little of the hot milk, mix in the egg yolks, mix well, and pour this mixture back into the Pan-stir until it fades. Style sauce on ice cream and stir in until it is cold.

Parfait'en is taken out of the mold, dryssen with Krokanten and served with cinnamon sauce.