Jags has been having nightmares from past few weeks. Afraid as if some terrifying monster is fast approaching.
I tried to consol him saying that its just like an other day, just a birthday. Its not a big deal after all.
But for him it was indeed a big deal, he was being moved from young, dynamic, energetic group to middle aged and more mature group, he turned 36 yesterday!
I had the same feeling when I turned 31, last month. It was more about figure and beauty in 20’s and in 30’s its more about health and responsibilities. Doing something about sagging bellies post delivery, dysfunctional hormons, blood pressure and cholesterol.
The handbags got replaced with diaper bags. Pacifiers, rash cream, milk bottle replaced Lipsticks, Mascara and Blush.
There are ups of 30+ too. You feel stronger and more mature. You are well settled and earning.
Staying young at heart is what matters at last, be what ever age group you are in. At least for now, you are not in 40’s, and there is so much time for you to reach there.
To celebrate this special occasion, we have a delicious Parfait with almond and cashew praline.
What you Need :
For the Praline
Almonds : 2 Tbsp, blanched and Peeled
Cashews : 2 Tbsp
Icing Sugar : 300 gms
Baking Tray : buttered and lined with parchment paper
For the Parfait
Double Cream : 400 ml
Eggs : 4 + 1 yolk, at room temperature
Powdered Sugar : 80 gms
Vanilla Extract : 1 tsp
For the praline put the sugar into a pan and heat gently.
Keep cooking until it turns golden.
Butter a shallow tray and line with baking paper.
Once the sugar turns into golden or amber color, take off the heat and add the nuts.
Working quickly pour the mixture over the baking paper.
Leave to set.
Once cooled, smash it into chunks, then process until it becomes like fine sand in a food processor.
Keep aside for future use.
For the parfait, put the sugar into a small pan with and add a table spoon of water to make a sugar syrup.
Put it on heat and bring to a boil for a minute.
Separate the eggs.
Put the 4 yolks plus the extra yolk into a glass bowl over (but not touching) a pan of simmering water.
Gradually whisk in the sugar syrup until the mixture is thick and pale, for about 5 minutes.
Whisk in the vanilla extract.
Remove from the heat and whisk until cool.
Beat egg whites till soft peaks form.
Similarly whip the cream till peaks.
Then fold in the egg whites into the cream mixture.
Fold in this mixture into the egg yolk mixture.
Reserve a handful of praline and fold the rest into the parfait mixture.
Line a loaf tin with clingfilm and spoon in the parfait mixture.
Sprinkle the rest of the praline on top and freeze overnight.
Mom’s Tips :
You can use any nuts like hazelnuts for the praline.
When lining the the loaf tin, brush the tin with little oil or butter and then line with the cling film, this will help to line with out any air bubbles.