INGREDIENTS

ALMOND PARFAIT

• 50 g ground almonds
• 350 ml cream
• 2 tbsp. amaretto
• 100 g sugar
• 3 eggs
• 1 pack of bourbon vanilla sugar
• 50 g Amaretti

CASSIS FIGS

• 6 ripe figs
• 150 ml currant juice
• 3 tbsp. cassis liqueur
• Juice of ½ lemon
• 30 g brown sugar
• 1 tsp. cornflour

ALSO

• cinnamon and sugar mixture

PREPARATION

To make the parfait, bring the almonds, cream, amaretto and 50 g sugar to the boil in a pot and set aside. Separate the eggs. Beat the egg whites with the remaining sugar until stiff. Mix the egg yolks with vanilla sugar and slowly stir into the hot almond cream. Heat while stirring until the mass reaches a thick consistency. Transfer to another pot, allow to cool and then chill.

Crumble Amaretti into the moulds. Beat the almond cream for about 5 minutes until creamy. Gently fold in the beaten egg whites. Spread the mixture into the moulds and freeze for around 4 hours.

Wash, trim and halve the fruits for the cassis figs. Place in a suitable vacuum bag, such as from ZWILLING FRESH & SAVE, together with the remaining ingredients, except for the cornflour. If required, insert the liquid barrier and carefully vacuum seal the figs.

Attach the ZWILLING ENFINIGY sous-vide stick to a suitable pot and place the sous-vide rack in the pot if necessary. Then fill with water up to the indicated maximum level on the stick and set the temperature to 60 °C. Add the bag, enter the cooking time of 30 minutes and cook the figs sous-vide.

Then remove the figs, bring the sauce to the boil in a pot and thicken with stirred cornflour. Allow the parfaits to thaw slightly, sprinkle with cinnamon sugar and serve with the figs.

TIP

If children are eating, simply omit the cassis liqueur.

INFO

During the cooking process, make sure that the bag is always completely covered with water. We recommend using the ZWILLING ENFINIGY sous-vide rack for this purpose.