edited by Marina Alaimo

This dessert can be eaten with a spoon. It is a summer and delicate recipe by the chef Marcello Valentino, including delicious scents from Sicily.

Ingredients for 4 people

For the parfait:
120 g grinded almonds (slightly toasted)
250 ml fresh cream
220 g vanilla icing sugar
3 eggs
a pinch of salt

Preparation

Melt 80 g of sugar and the grinded almonds in a pan. Mix delicately on a medium heat with a wooden spoon until the mixture is caramelized and smooth. Pour on an oven sheet and let cool. Then whip the cream with 60 g of sugar and let rest in the fridge for about one hour. Beat the egg whites till stiff with a steel whisk and add a pinch of salt.

Finally beat the egg yolks with 80 g of sugar until you obtain a frothy mixture. Then add it to the egg whites which have been beaten till stiff, mixing clockwise delicately.

Cut the almonds, which have been mixed with the whipped cream, into small pieces and mix. Put the mixture in 4 steel or plastic moulds, with the lids, and put in the freezer for at least 8/10 hours.

Before serving the dessert, put in the fridge for about twenty minutes.

For the raspberry syrup:
100 g raspberries
100 g vanilla icing sugar
30 g glucose

Preparation
Beat the raspberries with the sugar and, then, add the glucose, mixing with a teaspoon.

I have paired this dessert with a Boccadoro sweet wine produced by Fondo Antico, made from “grillo” grapes (70%) and Muscat grapes (30%). It costs about 11 Euros.