The almond parfait is a typical Sicilian pastry semifreddo made with eggs, cream and almonds, covered with a fascinating hot chocolate flow that contrasts nicely with the semifreddo. Its unique flavour derives from the intense aroma of almonds and warm cold contrast of the chocolate flow and bases for semifreddo.
It dates back to the early 60s, invented by two great Sicilian chefs, Francesco Paolo and Salvatore Cascino who served it at a big reception at the restaurant “La Botte” of Monreale, named “Ali Pasha”; the name comes from the presentation made giving the shape of a turban made with caramelized almonds which in fact, recalled the famous historical celebrity.
The French term parfait, refers to a semifreddo made with sugar syrup, eggs and cream, already popular in 1894.
The “almond parfait” is easy to prepare and always ready for use because, though conserved in the freezer, it is never completely frozen. This dessert is often used in Italian restaurants and is ideal to complete even the most excellent and refined meal.
Give it a try… you’ll love it!