Whisk the yolks with the sugar, a pinch of salt and the seeds of half a vanilla pod until foamy in a bowl.
Bring the water to a boil in a pan. Add the milk to the egg mixture and beat the mixture over the steam until it becomes creamy. Then place the bowl with the creamy mixture into iced water and stir until cool.
Whip the 500 g cream. Stir the Champagne into the creamy mixture and then carefully fold in the whipped cream. Fill the mixture into a rectangular mould lined with cling film. Press 2/3 of the almonds into the mixture. Refrigerate for 12 hours.
Take the parfait out of the mould and place on a plate shortly before serving. Drizzle with the blackcurrant crema and sprinkle the remainder of the almonds over the top.
Open the vanilla pod and scrape out the seeds with a small knife. Combine the sugar, vanilla and cinnamon before adding to a coated pan. Add the water and allow to come to the boil without stirring. Add the almonds and allow the water to evaporate over a medium heat, stirring continuously. The sugar now dries and coats the almonds with a white crust.
Then reduce the temperature again and allow the sugar to caramelise while stirring. The almonds are ready when they begin to glisten.
Finally, spread the almonds out on a baking tray covered with packing paper to cool.