for the syrup
- 320g granulated sugar
- 200ml water
for the parfait
- 150g sour cream
- 200g full-fat yogurt
- 100g roasted almonds, coarsely chopped
- 100g roasted hazelnuts, coarsely chopped
Make the syrup first: Boil sugar with water for 2 minutes until it melts and remove from heat.
Beat the cream at the highest speed until it gets fluffy and then reduce speed and slowly add the hot syrup, beating the meringue until it’s tight.
Pour the mixture into a bowl and add the yogurt, stirring gently.
Slowly add the nuts and stir up until all ingredients are incorporated into the mixture.
Pour the mixture into an ice cream container and let it freeze well in the freezer before serving.
Put the parfait in a cake pan and place in the freezer. Leave for at least 6 hours or overnight. Remove from the pan and serve.