Parfait with figs and almonds, caramel and 6 luppoli Bock Rossa

Recipe ingredients:

(for 4 people)
Custard cream
200 g of fresh cream
300 g of milk
180 g of egg yolk
250 g of sugar
45 g of corn starch

Parfait
200 g of dried figs of Carmignano
240 g of custard cream
60 g of Bock Rossa 6 luppoli
100 g of almonds, slightly crushed
4 g of gelatin
20 g of water
200 g of whipped cream

Sauce of caramel and 6 Luppoli Bock Rossa  
60 g of water
120 g of sugar
30 g of glucose
130 g of 6 Luppoli Bock Rossa

Preparation:

Custard cream
Add milk to fresh cream and then boil. Apart mix in a bowl the yolk, sugar and cornstarch, then add the milk and cream still hot and stir the mixture vigorously, after that cook on the fire until it forms a cream, then let it cool.

Parfait
Rehydrate the gelatin in the water, then dissolve it with a little custard and then add the rest of the cream mixing it, then add the dried figs of Carmignano and almonds previously soaked for 15 minutes in the Bock Rossa 5 luppoli.
Whip the cream without letting it become too firm, add the custard, with a whisk vigorously incorporate it.

Sauce of caramel and 6 luppoli Bock Rossa 
Mix in a saucepan water, sugar and glucose with the help of a whisk, heat the mixture over a flame at high heat without mixing in order to avoid crystallisation, then cook until the sugar turn into caramel color and at this point pour immediately the 6 Luppoli Bock Rossa, then boil for a few minutes and then remove from heat.

Presentation:

Fill the bottom of mono portion mold with caramel and 6 Luppoli Bock Rossa sauce, store them in the freezer for a few minutes, then remove, fill them with the parfait and freeze again.