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Tonka bean and baked apple parfait

Based on 6 ratings
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Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“Tonka beans are wonderfully aromatic, and though less common than vanilla beans, are perfectly suited for almost any dessert that calls for them. Inspired by Steffi’s travels to Rio with Lufthansa, this recipe layers spiced apple compote with a lush tonka cream for a delightful way to end any meal.”

Difficulty

Medium 👍
30
min.
Preparation
0
min.
Baking
70
min.
Resting

Ingredients

Servings:-4+
apples
tonka bean
100 g sugar
40 g raisins
40 g vanilla pudding powder
100 ml apple juice
200 ml heavy cream
200 g mascarpone cheese
200 g quark
40 g sliced almonds
200 g graham crackers
Metric
Imperial

Utensils

  • cutting board
  • knife
  • pot
  • saucepan
  • whisk
  • plastic wrap
  • 2 bowls
  • hand mixer with beaters
  • fine grater
  • rubber spatula
  • frying pan (small)

Nutrition per serving

Cal
955
Protein
24 g
Fat
54 g
Carb
96 g
  • Step 1/3

    Peel and dice apples. Transfer apples, some of the sugar and raisins to a pot and heat over medium heat. Mix vanilla pudding powder with apple juice. Add to the pot and bring to a boil. Cover with plastic wrap and refrigerate for approx. 60 min.
    • apples
    • 50 g sugar
    • 40 g raisins
    • 40 g vanilla pudding powder
    • 100 ml apple juice
    • cutting board
    • knife
    • pot
    • saucepan
    • whisk
    • plastic wrap

    Peel and dice apples. Transfer apples, some of the sugar and raisins to a pot and heat over medium heat. Mix vanilla pudding powder with apple juice. Add to the pot and bring to a boil. Cover with plastic wrap and refrigerate for approx. 60 min.

  • Step 2/3

    To make the tonka bean cream, add heavy cream to a bowl and whisk until stiff with a hand mixer fitted with beaters. Mix mascarpone cheese, quark and remaining sugar in a separate bowl. Grate tonka bean and add to the mascarpone-quark mixture. Carefully fold in the whipped cream. Refrigerate  for approx. 10 min.
    • 200 ml heavy cream
    • 200 g mascarpone cheese
    • 200 g quark
    • tonka bean
    • 2 bowls
    • hand mixer with beaters
    • fine grater
    • rubber spatula

    To make the tonka bean cream, add heavy cream to a bowl and whisk until stiff with a hand mixer fitted with beaters. Mix mascarpone cheese, quark and remaining sugar in a separate bowl. Grate tonka bean and add to the mascarpone-quark mixture. Carefully fold in the whipped cream. Refrigerate for approx. 10 min.

  • Step 3/3

    Roast sliced almonds in a small frying pan until golden brown. Remove from heat, crumble graham crackers with your hands and mix with the roasted almonds. To serve, make alternate layers of tonka bean cream and baked apple compote in a glass. Finish with a layer of cream and sprinkle with the almond-cracker mix on top. Enjoy!
    • 40 g sliced almonds
    • 200 g graham crackers
    • frying pan (small)

    Roast sliced almonds in a small frying pan until golden brown. Remove from heat, crumble graham crackers with your hands and mix with the roasted almonds. To serve, make alternate layers of tonka bean cream and baked apple compote in a glass. Finish with a layer of cream and sprinkle with the almond-cracker mix on top. Enjoy!

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