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Using handheld electric mixer, beat sugar, egg yolks, corn syrup, and amaretto in large metal bowl to blend. Place bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Beat until candy thermometer registers 160F and parfait base is thick and billowy, about 8 minutes. Remove bowl from over water. Continue to beat parfait base until cool, about 7 minutes. Fold in 1/2 cup almonds.
Beat cream and vanilla in another large bowl until soft peaks form. Fold cream into cool parfait base in 3 additions. Transfer parfait to 13x9x2-inch glass baking dish. Cover and freeze until firm, at least 4 hours and up to 2 days. Scoop parfait into goblets. Sprinkle with chocolate and 3 tablespoons almonds.
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Serving Size: 1 Serving (1740g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5906 | ||
Calories from Fat: 2556 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 284g | 379 % | |
Saturated Fat 107.4g | 537 % | |
Monounsaturated Fat 122.8g | ||
Polyunsanturated Fat 41.6g | ||
Cholesterol 10233.8mg | 3149 % | |
Sodium 457.5mg | 16 % | |
Potassium 1350mg | 36 % | |
Total Carbohydrate 693.6g | 204 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 688g | ||
Protein 141.7g | 202 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5906
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