Recipe for a delicious Valentine's Day dessert.
Preparing and baking a homemade dessert for your loved one is a great way to make them feel special. Even the simplest recipes can be truly delicious. With the most romantic day of the year, Valentine's Day (February 14), online searches for "Valentine's Day desserts" have skyrocketed.
For this occasion, try this recipe for almond parfait with figs, which you can prepare and serve with the help of cast iron Mini Cocotte pots from Staub . Also, take the vacuum system from Zwilling Fresh & Save to help.
Ingredients
For the almond parfait:
50 g ground almonds
350 ml cream
2 tablespoons Amaretto
100g sugar
3 eggs
1 package of vanilla sugar
50 g Amaretti biscuits
For figs:
6 ripe figs
150 ml currant juice
3 tablespoons Cassis liqueur
juice of ½ lemon
30 g cane sugar
1 teaspoon corn flour
cinnamon sugar
Procedure
1. To prepare the parfait, bring the almonds, cream, Amaretto and 50g sugar to the boil in a saucepan and set aside. Separate the egg yolks from the whites. Beat the whites with the remaining sugar until stiff. Mix the egg yolks with the vanilla sugar and slowly fold into the hot almond cream. Heat, stirring constantly, until it reaches a thick consistency. Transfer to another container, leave to cool and then store in the fridge.
2. Crumble the Amaretti into the Mini Cocotte. Whip the almond cream for about five minutes until it reaches a creamy consistency. Gently fold in the beaten egg whites. Divide the mixture into the Mini Cocotte and freeze for about four hours.
3. Wash, trim and halve the figs. Place them in a suitable vacuum bag, such as the Zwilling Fresh & Save, along with the other ingredients except the cornflour. Carefully remove the air from the bag. The durable bags are suitable for the modern, temperature-controlled slow cooking method of sous-vide, as they are perfectly watertight.
4. Attach a sous vide cooker (such as the one from Zwilling Enfiniga) to a suitable pot. Then fill it with water up to the maximum level marked on the rod and set the temperature to 60°C. Add the bag, cook for 30 minutes. Thanks to the slow cooking at a low temperature, the food retains its nutrients, colour, shape and does not dry out.
5. Then remove the figs, bring the resulting sauce to a boil in a saucepan and thicken with cornflour. Let the parfait thaw slightly, sprinkle with cinnamon sugar and serve with the figs.
