When I first made my own ice-cream at home it was not, strictly speaking, an ice-cream but a parfait. As I saw the recipe in the Internet and then looked at a bottle of the Italian liquor in our bar, I decided to give it a try. As I tasted the parfait the next day, I actually thought that it was the best dessert I’ve ever tried (and cooked so far) in my life – I guess I had such an emotional respond to the dish either because I have always had some sort of “a crush on” Amaretto so that anything that has this almond liquor in it seems to be divine, or because I was incredibly proud of myself for making my first, deliciously creamy and irresistibly luscious ice-cream. No doubt, the name “parfait” (which means “perfect” in French) was given to this type of frozen desserts not for nothing.
Since then I always have a few portions of Amaretto parfait in my freezer. Even when we came to Russia for vocation this year I made it for a big home party and it was a huge success with all of our friends (girls were desperate to know the recipe but as soon as they heard that there’s “a double boiler” involved in a cooking process, their enthusiasm had somehow evaporated). I also made a big batch of parfait for my parents while I was staying at their house for a few days and, a month later, when we were already back in India, it was pleasant to receive a praise from the guests who came to visit my mum and dad, tasted my dish and got very impressed!
Recipe adapted from “The Recipe Collection” magazine
5 egg yolks
300 ml heavy cream
120 ml Amaretto
- Whisk egg yolks and sugar till pale, place over a pan of simmering water and cook, whisking continuously, till the mixture thickens. Remove the bowl and keep stirring the mixture till it cools down.
- Whisk cream till soft peaks, pour in 45 ml liquor in a thin steady stream and whisk till firm peaks are formed. Fold in gently into the egg yolks.
- Divide the prepared mixture between individual moulds. Cover and transfer to the freezer.
- A few hours later, when the parfait just starts to set, cut circles out of the sponge cake (the same size as your mould). Pour the remaining liquor in a bowl. Dip each of the sponge rounds into the liquor and put it on the top of each portion of your parfait, pressing slightly.
- To serve, run a sharp knife around the edges of a sponge to loosen it a bit. Dip your mould in a bowl with hot water for 1 second and invert the parfait on a plate. Garnish with whipped cream, biscuits and nuts.
Since this parfait has enough alcohol in it, it is not necessary to set it in small moulds – you can make it in a form of a big cake and it will still have a smooth and velvety texture. Take a round sponge (the size of a tin in which you are going to set your parfait) and pour the egg mixture over it.