- Sugar powder - 20 Grams
- Cream - 250 Milliliters
- Sour Cream - 40 Grams
- Egg whites - 2 Pieces
- Walnut - 90 Grams
- Sherry - 20 Milliliters
- Sugar - 60 Milliliters
- Cocoa powder - 10 Grams
- Forest honey - 30 Grams
1. First of all, whisk egg whites, adding gradually them sugar powder (should get a stable glossy foam). In a thick foam, whisk the cream separately. 2. Pour sugar into the frying pan and heat it (sugar should turn golden yellow). 3. We clear walnuts, cut them into small pieces and pour them into sugar, mix well. They should be completely covered with sugar icing. Then we put them on the previously prepared foil and allow them to cool down. 4. Now gently mix the cream with whipped whites, cooled nuts, honey, sherry and fatty sour cream. We mix everything well. 5. With parchment paper wrap the molds (in two layers), it should protrude over the edge of a centimeter by three. We fix it with adhesive tape. We put the mass in a mold (it is necessary that the centimeter for two masses was above the edges) and put the hour for two or three in the freezer. 6. Minutes for fifteen before serving, we take out the mold from the freezer. Paper is removed and the parfait is quite densely sprinkled with cocoa and powdered sugar. You can decorate with pieces of walnut.
Servings: 4