Roast the almonds and nuts separately in the oven on the 2nd rack from the bottom at 200 degrees until light brown (gas 3, convection oven 180 degrees).
The hazelnuts in portions in a clean kitchen towel form, close to the top and shave off the skins. 2.Cover 100 g of sugar with water in a saucepan and heat to medium caramel (130 °C on a sugar thermometer).
Add almond kernels and nuts, stir briefly and place on a baking sheet lined with greased parchment paper, cool completely. Coarsely crush the brittle and finely grind in a moulinette. 3.
Whip the whipped cream until semi-stiff and set aside to cool. Whip the egg yolks with the whisks of a mixer or in a food processor for about 10 minutes until white and creamy. 4.
In the meantime, cover the remaining sugar with water in a small saucepan and make into syrup (105 °C , the syrup is correct when a thin thread forms when tested with a finger. Pour hot syrup very leisurely into the egg foam with the machine running. Then cold-beat on the highest speed.
5. fold the ground brittle into the cold egg foam. Then carefully fold in the whipped cream.
Cover a 1-liter loaf pan with plastic wrap, pour in the parfait mixture and freeze for at least 10 hours.
Cut the parfait into slices with a hot kitchen knife. Serve with vanilla sauce, strawberry pulp and toasted pine nuts, if desired.
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