Christmas Almond Parfait

Ingredients

• 100 g whole, peeled almonds
• 5 tbsp almond flakes
• 100 g raspberry jam (ready-made)
• 3 eggs
• 1 vanilla pod
• 75 g powdered sugar
• 2 tbsp almond liqueur
• 250 ml Whipping Cream
• 1 tsp lemon juice
• oil for the mold

Instructions

1. 1.

   Roast the almonds in a hot pan without fat, remove and let cool. Roast the almond flakes until golden yellow, set aside to cool.

2. 2.

   Cut the fruit jam into small cubes and mix half with the almond flakes.

3. 3.

   Separate the eggs; place the egg whites in a large bowl and chill. Beat the yolks in a heatproof bowl. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds, powdered sugar, and liqueur to the yolks. Whisk over a hot water bath until thick and frothy, then cool quickly in ice water.

4. 4.

   Whip the cream stiffly and fold in the almonds and remaining jam cubes into the cold egg mixture. Beat the egg whites with lemon juice until stiff, then fold them into the ice cream base.

5. 5.

   Oil the terrine mold lightly. Line it overhanging with plastic wrap, pour in the parfait mixture, and smooth the top. Cover with foil and freeze completely for at least 6 hours.

6. 6.

   Take the ice about 10 minutes before serving. Unwrap the half-frozen portion, break it apart, and remove all foil. Garnish with almond flakes and fruit jam, slice into servings.