Cinnamon parfait with roasted cashew nuts
An insanely beautiful combination of cinnamon and cashew nut that comes together in an airy parfait.
Makes 3300g.
Allergens & dietary requirements
- Cow's milk
- Lactose
- Egg
- Nuts
- Vegetarian
Ingredients
- 300 g butter
- 1 kg cashew nuts
- 20 g ground cinnamon
- 200 g whipping cream
- 200 g sugar
- 100 g egg white
- 300 g sugar
- 400 g egg yolk
- 800 g whipping cream
Preparation method
- Melt the butter on low heat.
- Roast the cashews in the oven at 160°C for 12 to 15 minutes until golden brown.
- Let the cashews cool down.
- Then mix them, along with the melted butter, in a high-speed thermoblender to make cashew butter.
- At the end, add the cinnamon powder and 200g of whipped cream and blend until smooth.
- Put the 200g sugar with enough water on the stove and heat until the syrup reaches 121°C.
- Start whisking the egg whites before the sugar syrup reaches 115°C.
- Now make an Italian foam by adding the hot syrup in a thin stream.
- Do the same with the 300g sugar and egg yolk to make a pâte à bombe.
- Whip 800g whipping cream to yoghurt consistency.
- First, mix the pâte à bombe through the cashew butter and then add the Italian foam.
- Finally, stir in the whipped cream.
- Pour into moulds of desired shape and freeze.
Serving suggestions
- Pairs well with saffron, pear, and pistachio.
- Delicious when combined with components of apple, caramel, and Jack Daniel's.
- Fantastic with dark chocolate, pumpkin, and pretzel.
