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Truffle and Praline Parfait

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Truffle and Praline Parfait
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
0
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Ingredients

for
6
Ingredients
2
large eggs
¾ cup
2 cups
cream (48% fat)
1 cup
2 teaspoons
¼ ounce
black Truffle (chopped)
To decorate
5 cups
roasted Hazelnuts (chopped)
5 cups
almonds (chopped)
2 tablespoons
1 cup
1 pinch
To serve
Coffee syrup

Preparation steps

1.
Line a 900g|2lb loaf tin with a double thickness of cling film.
2.
Whisk the eggs in a mixing bowl until light and fluffy.
3.
Whisk in the sugar slowly and continue whisking for 1 minute, until blended.
4.
Whisk in the milk, cream and vanilla.
5.
Churn in an ice cream machine according to the manufacturer's instructions. Alternatively, pour into a freezerproof container and freeze for 4 hours, beating with a fork 2-3 times, to break up the ice crystals.
6.
Pack the ice cream into the tin and arrange the chopped truffles on top. Cover and freeze for at least 6 hours until firm.
7.
To decorate: line a baking tray with non-stick baking paper. Place the nuts on the tray in a single layer.
8.
Put the water, sugar and cream of tartar into a heavy pan and heat gently until the sugar has dissolved completely.
9.
Bring to a boil and cook steadily without stirring, until a little of the mixture forms a hard crack when dropped into cold water. (154°C|310°F on a sugar thermometer).
10.
Pour onto the baking tray over the nuts and leave to set.
11.
Break into pieces when set. Crush some of the pieces finely.
12.
Place the ice cream on a serving plate and sprinkle with the finely crushed nut pieces. Decorate with the larger pieces and drizzle coffee sauce around the plate.