Almond and Nougat Parfait

Ingredients

1 egg

25 g almonds

26 g powdered sugar

300 g heavy cream

50 g nougat

1 tsp cocoa powder

50 g dark chocolate

25 g honey

Place a paper cup in the well of a muffin tin. Toast the almonds without oil.

Separate the yolk from the white. Whisk the yolk with 25 g powdered sugar until stiff. Whisk the egg white with 1 tbsp powdered sugar. Whisk 200 g heavy cream until stiff, then combine with the egg yolk, white, honey, nougat, and nuts.

 Fill the resulting mixture into the cuffs, cover with cling film, and freeze for 4 hours.

Chop the chocolate. Heat 100 g of cream, add the chocolate, 1 teaspoon of cocoa, and let the chocolate melt. Turn the finished parfaits over, remove the cuffs, sprinkle with cocoa, and serve with chocolate sauce.

Enjoy!