Home Recipes Vanilla parfait with cinnamon and almond crumble

Vanilla parfait with cinnamon and almond crumble

Petr Kunc admits that he does not really have a signature dish. Nonetheless, he feels that his dishes are very recognisable. "I cook modern, European dishes and love French and Italian influences. I prefer to buy local, seasonal ingredients wherever possible." If there is one thing he learned from his time working for VIP catering company Rhubarb in London, where he prepared dinners for Buckingham Palace, Kensington Palace, Windsor Castle, the Borussia Dortmund football team and celebrities including Elton John, Louis Vuitton, Donna Karan, and Valentino, it is that food not only has to taste sublime, it must look fantastic as well. "You eat with your eyes too." So it is no surprise that this dessert with green apples looks picture perfect.

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Petr Kunc Dessert parfait
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Petr Kunc

Salabka

Ingredients

For 10 servings

Vanilla parfait

60 g white chocolate

130 g butter

70 g pasteurised egg yolk

30 g sugar

125 ml full-cream milk

125 ml Debic Cream 35%

2 g cinnamon powder

1 vanilla pod

Almond crumble

50 g sugar

100 g roasted almonds

30 g Sosa neutral Peta Crispy crackling sugar

Granny Smith apple gel

100 g Granny Smith apple puree

1 g agar-agar

Green apple sorbet

3 g sugar

20 g glucose

20 g glucose

10 g Sosa Procrema 100

5 g citric acid

100 ml fresh apple juice

Apple consommé

500 ml 100% apple puree

Lemon oil

30 ml sunflower oil

20 g lemon zest

Garnish

Edible flowers

Debic products used

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Debic Cream 35% 1L

  • Suitable for cooking and whipping
  • Constant quality
  • Natural cream taste

Preparation

Vanilla parfait

Melt the chocolate and butter au bain-marie.

Beat the egg yolks together with the sugar and add the milk, cream, and melted chocolate.

Mix with the cinnamon powder and the pulp of a vanilla pod.

Pour the mixture into the mold and cook in a steam oven at 120°C for 90 minutes.

Remove from the mold and leave to cool at room temperature.

Then place in the refrigerator.

Finally, blend until smooth, pass through a sieve, and pour into the silicone mold.

Leave to set in the freezer.

Almond crumble

Heat the sugar until it forms a dark caramel.

Pour this over the caramelized almonds and leave to cool.

Blend to a crumble and stir in the crackling sugar.

Granny Smith apple gel

Mix the apple purée and agar-agar and simmer for 2 minutes.

Pass through a fine sieve and leave to cool.

Blend to a smooth gel using a kitchen blender.

Green apple sorbet

Combine all the ingredients and heat at 60°C for 40 minutes.

Sieve the mixture and transfer to a Pacojet beaker.

Freeze.

Churn in the Pacojet before serving.

Apple consommé

Freeze the apple purée.

Strain the frozen purée through a fine cloth in the refrigerator to separate the solids from the clear liquid.

Lemon oil

Heat the oil to 90°C.

Add the lemon zest and leave to macerate for 24 hours.

Pass through a fine sieve, then store in a squeeze bottle.

Assembly

Arrange the almond crumble in the centre of the plate. 

Finish with the vanilla parfait, apple sorbet, apple gel, and edible flowers. 

Serve with the apple consommé and lemon oil.

Recipe tags Petr Kunc Dessert parfait Vanilla Cinnamon Almond Apple
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