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1
Parfait:
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Have ready a lightly oiled baking sheet.
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In a small, very clean, heavy saucepan, combine the water and the sugar and stir together over low heat until the granules of sugar have dissolved and the liquid appears clear.
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4
Increase the heat to high and simmer the mixture until syrupy and golden brown.
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5
Be careful not to overcook and burn the caramel.
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If crystals form on the sides of the pan, remove them by swirling the liquid in the pan, never stir the caramel with a utensil.
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Add the toasted almonds, swirl to mix and remove from the heat.
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8
Immediately pour the almond croquant onto the oiled baking sheet and allow to cool until quite brittle.
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9
Remove to a cutting board and, with a sharp heavy knife, chop coarsely.
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Line the base of an 8 by 12-inch baking pan with parchment paper and set aside.
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11
In a medium stainless steel bowl set over a saucepan of gently simmering water, combine the confectioners' sugar and the egg yolks, and whisk constantly for 4 to 5 minutes, or until the mixture will hold a ribbon when the beater is lifted away.
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Remove from the heat and leave to cool for 5 minutes.
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In another bowl, whip the cream with the vanilla to soft peaks.
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With a large rubber spatula, gently fold the yolk mixture into the whipped cream, then fold in the crushed almond croquant.
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Pour the parfait into the prepared baking pan and freeze until solid.
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Creme Anglais:
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In a medium heavy saucepan, combine the whipping cream with the vanilla bean and bring to the boil.
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Remove from the heat, cover, and allow to steep for 10 minutes.
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In a large stainless steel bowl, beat the egg yolks and the sugar together until pale and thickened.
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Very slowly whisk the hot cream into the yolk mixture.
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Set the bowl of custard mixture over a medium saucepan of barely simmering water and stir continuously with a wooden spoon until the mixture thickens enough to coat the back of the spoon.
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Strain the mixture through a fine sieve into another bowl and refrigerate until chilled.
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23
Preheat a broiler to high heat.
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24
With a sharp knife, cut the frozen parfait into 4 by 4-inch squares.
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25
Place a parfait square in the center of each of 6 ovenproof dessert plates.
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26
Cover the parfait with sliced strawberries, top with an even layer of the other berries, and spoon some of the creme Anglaise over the top.
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Two at a time, place the dessert plates under the hot broiler until the creme is golden brown and bubbling.
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Turn the plates once or twice as necessary so that they brown evenly.
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Garnish the plates with mint sprigs and serve immediately.
