I’m inside image…
I’m on the side where the light creates shadows and you said the time that everything is perfect.
For 6 a 8 people:
375 g sugar (250 g for praline and 125 g to the meringue) 45 ml of water 125 g peeled and toasted almond 375 g of cream to beat (32-35% M.G.) 125 g of clear (near 2,5 units)
125 g sugar
Almond praline: Line a baking sheet greased with sunflower oil. Bring the Fire 250 g sugar with water until it is caramelized (do not mess!). Add the almonds and pour the caramel in tabuleiro. Let cool completely. In cold, from the caramel pieces smaller, with the aid of a hammer or knife. Putting the pieces of caramel in a food processor and grind until it becomes small granules, but not too thin.
Storing in a container protected from moisture.
Perfect praline: Whisk the egg whites until they begin to stand. Add the 125 g sugar, bit by bit, until the whites have the look firm and glossy meringue. Beat the cream until they are spongy but not too firm. Add 1/3 cream of the meringue and mix well. Add the remaining cream and incorporate with smooth. Add to the mix the praline, with care, and reserving some 60 g for sprinkling the end.
Pour parfait Numa rectangular shape of 25x11x6.5 cm.
Freeze at least not during 8 preferably one hour or overnight.
Remove from freezer about 10 minutes before serving, unmold and sprinkle with the reserved praline.
Note: To help unmolding may be slightly moisten the form and line the inside with adhesive so that it can pull the film and does not require passing the manner in warm water.
Adapted from Gordon Ramsay
