Preparation

• To prepare the almond parfait with pasteurized yolks, first, we need to remove the skin from the almonds. To do this, boil a sufficient amount of water to cover the almonds.

  When it boils, turn off the heat, add the almonds and let them soak for about 5 minutes.

  After this time, drain the water and remove the skin.

  Then spread them out on a baking tray lined with parchment paper and bake in a preheated oven at 356°F for 10 minutes, turning with a spoon occasionally.
  
  
  
  When golden brown, turn off the oven and let them cool.
  Then grind the almonds in the mixer until you have an almond granule, take out some for the final decoration (about 1.8 oz) and continue blending the rest until you get almond flour.

  Meanwhile, whip the cream with the vanillin without adding sugar.

  Then whip the yolks with electric beaters or in the stand mixer.

  Meanwhile, in a saucepan, add the sugar and 3 tablespoons of water and over medium heat, start to dissolve it, stirring occasionally.

  From boiling, wait about 3-4 minutes until the sugar has dissolved and reaches (without exceeding) the temperature of 250°F.

  After this temperature, it will start to caramelize, changing color.

  Use a kitchen thermometer.
  
  
  
  Pour this syrup into the bowl containing the yolks, working at high speed with the beaters.

  Do not stop until the yolks have lost most of their heat and are lukewarm.

  Gradually add the almond flour, mixing with a silicone spatula, and then gently fold in the whipped cream, moving from the bottom to the top.

  Meanwhile, prepare a loaf pan by lining it with 5 long sheets of plastic wrap, two on the wider side slightly overlapping, and one lengthwise.

  Let the plastic wrap overhang on both sides to be able to completely cover the obtained mixture, then pour it in, closing with the ends of the plastic wrap.

  Place in the freezer for no less than 8 hours.

  After this time, melt the dark chocolate with a little milk and a knob of butter in a bain-marie, wait for a few minutes.

  Remove the plastic wrap covering the top of the parfait (which will become the base).

  Place the serving plate on top of the loaf pan and flip the parfait over.

  Remove the rest of the plastic wrap.

  Drizzle the melted chocolate over the slices to be served and finish by adding the almond granule that we saved for decoration.

  It’s advisable to decorate it with chocolate and granules only at the time of serving, otherwise, the chocolate will freeze and we will no longer have the traditional accompanying sauce.

  Here is the almond parfait with pasteurized yolks decorated with dark chocolate and almond granule ready to be served.