Chocolate And Almond Parfait

1. 1

   Line 2 ramekins with clingfilm. Melt the chocolate and set aside.

2. 2

   Whisk the egg white until stiff. Add the icing sugar a teaspoon at a time (whisking between each addition, until stiff again).

3. 3

   Whisk the cream and vanilla until the cream starts to hold its shape. Stir in the yolk, chocolate, and nuts, until evenly blended.

4. 4

   Fold in the egg white and divide between the ramekins. If you have any mixture left over, make an extra one. Freeze the ramekins for at least 3 hours.

5. 5

   Turn out and serve with almond thins, chocolate sauce, and raspberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.