Almond Parfait (Keto, Reduced sugar version)
I posted about Almond Parfait a long time ago, because it really is one of my favourite desserts on earth!
Parfait is a french word, but this dessert is part of the Italian cooking tradition. I love it for 3 reasons:
It is naturally gluten-free. Yay!
It’s a “semifreddo” so half frozen dessert that you typically eat in summer. My favourite season!
The ingredient combination is so delicious: almonds are caramelised and spread all around the dessert, and it’s topped with hot chocolate cream. Do you need more reasons after that?
While I was making efforts to cut sugar in the last month, I discovered that this dessert can easily maintain all his deliciousness with a lot less sugar!
I’m sharing here the new recipe and I hope you will try it. One more update might come up soon…I also want to try the Vegan version of Almond Parfait!
Post in comments if you have any comments or suggestions.
Ingredients:
200 gr Almonds
1 tbsp honey or 2 tbsp coconut sugar
1 extra tbsp coconut sugar
500 ml Whipped Cream
2 Eggs
60 gr Dark Chocolate powder (no sugar)
2 tbsp coconut oil
Making the Gluten-free and Keto Parfait
Some recipes use whole almonds, I suggest you to chop them slightly, just 2-3 seconds in the food processor, they don’t have to be grounded. In a pan, toast the almonds for a couple of minutes. Keep them over medium heat and stir constantly. Turn it down to low heat, then add the honey or coconut sugar with 1 tbsp of water. Stir well until all the almonds are blended with the caramel. Let it cool down for 30 minutes.
To prepare the cream use 3 bowls. In the first, beat the two yolks with 1 tbsp of coconut sugar. In the second, beat the egg whites with a pinch of salt, until firm. In the third, prepare the whipped cream. As you see there is very little sugar compared with the previous recipe.
Gently mix the 3 creams, and at last add the toasted almonds. Keep a few of them aside for garnishing. Make sure you stir the cream very very gently otherwise it will lose its volume.
4. Prepare the tin for freezing. The traditional shape would be a plum cake tin, cover it in cling film. Place the cream into the tin. Let is freeze for 5 hours at least.
When you want to serve the dessert, take it out of the freezer at least 10-15 min prior to serving. Serve in a rectangular plate or already cut in slices.
Cherry on top? The chocolate sauce! For the reduced sugar version, use dark raw cocoa powder instead of the cooking chocolate - that contains so much sugar! Heat the coconut oil in a small sauce pan and then gradually stir in the cocoa powder to create the chocolate sauce. Optional: add coconut milk or almond milk to make the sauce creamier.
