Ginger parfait with med almond brittle

Start by making the almond brittle and preheat the oven to 175 °C. Chop the almonds in their shells as evenly as possible and roast in the lower part of the oven for 5 minutes.

Melt the sugar in a thick-bottomed pot over medium heat without stirring. The sugar should turn brown. Remove from the heat and add the butter. Stir until the butter has melted and add the almonds.

Mix quickly and add a sheet of parchment paper. Use a rolling pin to roll out the brittle mixture into a thin layer.

Leave to cool and then chop the brittle mixture into small pieces.

To make the chocolate sauce, whisk together all ingredients in a heavy-bottomed saucepan. Beat until the sauce thickens. Allow to cool.

Prepare the parfait. Beat egg yolks, sugar and glucose syrup until fluffy.
Whisk the cream in a separate bowl. Mix the egg mixture and cream and add ginger and two thirds of the almond brittle.

Pour half of the parfait into a bread tin covered with plastic wrap, drizzle on a layer of chocolate sauce, stirring so that the sauce leaves tracks.

Pour over the rest of the parfait and then the last of the chocolate sauce on top.

Freeze for 4-5 hours. Remove from the freezer about 20 minutes before serving and top with the rest of the almond brittle.