Dried fruit and nut parfait
It lives up to its name: parfait. The whole quality of this dessert lies in the quality of the ingredients.
It’s very handy for the festive season because you can make it ahead. It will keep a day or two in the freezer without budging. Take it out ten minutes before serving so it’s softer.
Preparation
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Step 1
Dry-toast the hazelnuts and rub off their skins if necessary.
Toast the pine nuts and the pistachios (careful, the pine nuts go very quickly).
Chop them roughly.
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Step 2
Whip the cream into a firm chantilly.
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Step 3
Beat the egg yolks with the sugar for a good while… until they turn pale and fall in a ribbon.
Fold the chantilly into the previous mixture, then the amaretto, the ground almonds and the dried fruit and nuts.
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Step 4
Pour the mixture into a yule-log mould or a mould of another shape.
Freeze for a day or a night.
Serve with wafers.
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