Crunchy Praline Parfait

Smooth the film down so the parfait will be easier to unmold later.

The mixture is ready when it is pale, thick and has noticeably increased in volume.

Well-chilled cream whips faster and holds its shape better.

Fold in several portions with a spatula to keep the mixture airy.

Reserve some krokant to sprinkle on the parfait when serving, if you like.

Tap the mold gently on the work surface a few times to remove air pockets.

For clean slices, let the parfait sit in the fridge or at room temperature for 5–10 minutes before slicing.

Dip the knife briefly in hot water and dry it; it will cut especially smoothly.