Peaches and Amaretto Parfait
By: Anna Molino
Published: Thursday, August 26, 2010 - 2:47pm

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

1 Begin to reduce the  macaroons to  crumbs and blend 200 grams of ripe peaches and leave aside. 2 Whip cream and place in refrigerator. 3 Whisk in a bowl lightly the white eggs with 25 grams of sugar. 4 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 . 5 Pour this hot liquid   very  slowly in to the white eggs continues to whisk  until this mixture has completely cooled. 6 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. 7 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 8 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.