Amaretto Parfait

Amaretto is a sweet almond flavoured liqueur which, funnily enough, doesn't contain any almonds. It's made from apricot kernals and as many secret ingredients as Dr.Pepper and although particularly popular as a cocktail ingredient it is also amazing in desserts. This Parfait is a prime example.

Ingredients:

9 egg yolks
200g caster sugar
1 pint of double cream
150ml Amaretto
a handful of crushed Nougatine

Method:

1. Place the sugar in a heavy saucepan and moisten with a few tspns of cold water. Cook to 118°c. You can buy a sugar thermometer here.

2. In the meantime place the eggs in a food mixer and whisk until doubled. With the motor running, carefully add the syrup in a slow steady stream. Whisk until cold.

3. Whp the cream until holding soft peaks then fold into the egg along with the nougatine and Amaretto.

4. Line terrines, loaftins, moulds or even cups with cling film. Fill with the parfait mixture and freeze overnight.

As with all parfaits, it's best to take this one out of the freezer to soften slightly before serving. Five or ten minutes in a cool place should do the trick.