I laurenziani – Parfait

SWEET ALMOND PARFAIT
Mix fresh cream with Biancherò. Mix by hand until the powder is well blended in and there are no lumps. Whip with planetary mixer until medium texture is produced. Gently add the Sweet Almond Paste.

METHOD
Lay the sponge cake on the bottom of the mould, making sure that it is just slightly smaller than the mould itself; soak with Vanilla Liqueur and cover with layer of Orange Cream with slices candied orange.
Continue with an initial layer of Sweet Almond Parfait, followed by a second layer of sponge cake saturated with Vanilla Liqueur and one of Orange Cream with slices candied orange. Finish off on top with layer of Sweet Almond Parfait and place in blast chiller.
Turn out and glaze with Pomegranate Extra Shine.
Decorate to taste.