Chocolate And Almond Parfait - cooking recipe

Ingredients

25 g chocolate
1 egg
25 g icing sugar
75 ml double cream
3 drops vanilla extract
8 almonds
biscuit
chocolate syrup
raspberries

Preparation

Line 2 ramekins with clingfilm. Melt the chocolate and set aside.
Whisk the egg white until stiff. Add the icing sugar a teaspoon at a time (whisking between each addition, until stiff again).
Whisk the cream and vanilla until the cream starts to hold its shape. Stir in the yolk, chocolate, and nuts, until evenly blended.
Fold in the egg white and divide between the ramekins. If you have any mixture left over, make an extra one. Freeze the ramekins for at least 3 hours.
Turn out and serve with almond thins, chocolate sauce, and raspberries.