500 g cream 150 g Pâte à bombe 40 g Fabbri Pannamousse 100 g Fabbri Almond Delipaste 80 g praline almonds (optional)
Combine all the cold ingredients and whip the mixture in a planetary mixer for about 6 minutes.
Form a layer with the parfait in a mould and chill it. Form another layer with Fabbri Nutty and finish it off with the parfait. Chill it again. Remove from the mould and glaze with neutral frosting. Store at -18°C. Remove the dessert from the freezer 10 minutes prior to serving.