Almond parfait: the recipe for a fresh and delicate dessert

Step 3
Alternate the milk with a few handfuls of almond flour
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until both ingredients are used up.

Step 4
Finally add the crème fraîche
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and the rum, then mix well.

Step 5
Transfer the mixture to a heavy-bottomed saucepan, place on the heat and bring to a temperature of 85°C. Soak the gelatin for a few minutes in cold water, then squeeze it
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and melt it in the still-hot mixture.

Step 6
Line a plum cake tin with a sheet of cling film and, using a ladle, pour the mixture.
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Transfer to the freezer and leave to solidify for at least 5 hours.

Step 7
Meanwhile, prepare the base: chop the biscuits and almonds in a kitchen blender and pour the powders into a bowl.
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