Peaches and Amaretto Parfait

Photo: Anna Molino

Ingredients

60 grams white eggs

75 grams sugar

50 grams of water

200 grams ripe peaches

300 grams whipping cream

100 grams macaroons

For the sauce to accompany

150 grams dark chocolate in tablet

250 grams cream

1 tablespoon acacia honey optional

2 peaches for decoration

Preparation

Begin to reduce the macaroons to crumbs and blend 200 grams of ripe peaches and leave aside.

Whip cream and place in refrigerator.

Whisk in a bowl lightly the white eggs with 25 grams of sugar.

Put in a saucepan to cook 50 grams of water with the remaining 50 grams of sugar, boil until the syrup will make big bubbles, if you have a food thermometer cook up the syrup to 210 °, this will be used to pasteurize the white egg .

Pour this hot liquid very slowly in to the white eggs continues to whisk until this mixture has completely cooled.

Now compose the parfait, take the whipped cream from refrigerator very gently add the macaroons, the peach pulp the beaten egg and mix thoroughly. Fill small molds with the mixture or in a single plumcake mold coated with plastic wrap, place in freezer at least 4 hours before serving.

Make the sauce with the bitter chocolate and cream melted in the microwave or in a saucepan, if you want you can add a tablespoon acacia honey

When needed remove the parfait from freezer at least 15 minutes, serve with the sauce of bitter chocolate and peaches cut into small squares and one macaroon crumbled over as a garnish.