Vanilla Bean Parfait Recipe

Bloom gelatin

Place 2 tablespoons cold water in a small bowl and sprinkle 1 teaspoon gelatin over it. Let sit for 5–10 minutes until softened.

Heat milk and cream

In a small heavy saucepan, combine 1 cup whole milk, 1 cup heavy cream and 1 tablespoon sugar. Split the vanilla bean lengthwise and scrape seeds into the milk mixture; add the pod as well. Heat over medium until it just begins to steam and small bubbles appear at the edge (do not boil). Remove from heat and let steep 10 minutes off the heat for stronger flavor.

Temper egg yolks

In a medium bowl, whisk 4 egg yolks lightly. Reheat the milk mixture until hot but not boiling. Slowly drizzle about 1/3 cup of the hot milk into the yolks while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the rest of the hot milk, stirring constantly.

Cook custard

Return saucepan to low-medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of the spoon (170–175°F / 77–80°C). Do not boil.

Finish with gelatin and butter

Remove from heat. Remove and discard the vanilla pod. Stir the bloomed gelatin into the hot custard until fully dissolved. Whisk in 2 tablespoons softened unsalted butter until smooth. Taste and adjust sweetness if needed. Let the custard cool to room temperature, stirring occasionally to prevent skin, then chill in the refrigerator until set but still spoonable, about 1–2 hours.

Combine 2 tablespoons water and 1 teaspoon agar-agar powder in a small saucepan and let hydrate for 5 minutes. Add 3 tablespoons amaro and 1 teaspoon simple syrup. Bring to a low boil, whisking, then simmer 1–2 minutes until agar is fully dissolved.

Pour the hot amaro mixture into a small shallow dish (to cool faster) and refrigerate until fully set, about 30–45 minutes. Once set, use a fork to scrape or chop into small spoonable shards (a gel 'granita' texture) before assembly.

Brown the butter

In a small skillet over medium heat, melt 2 tablespoons unsalted butter. Continue cooking, swirling frequently, until butter foams and the milk solids turn golden brown and smell nutty, about 3–4 minutes. Immediately remove from heat to stop browning.

Candy the walnuts

Return the skillet to low heat and add 3 tablespoons granulated sugar to the brown butter. Stir until sugar begins to melt and combine, about 1 minute. Add 1 cup walnut halves and 1/4 teaspoon vanilla extract (if using). Toss to coat so nuts are well glazed. Spread the walnuts on a piece of parchment paper or a silicone mat in a single layer. Sprinkle with 1 teaspoon sea salt while still warm. Let cool completely; the coating will crisp as it cools.

Chop or leave whole

Once cooled, roughly chop half the walnuts for sprinkling and keep a few whole halves for garnish.

Spoon a layer of chilled vanilla bean cream (about 1/4 cup) into the bottom of each serving glass or jar (recipe yields approximately 4 servings).

Add a spoonful of the amaro gel shards (about 1 tablespoon) on top of the cream layer to provide a boozy bright layer.

Add another layer of vanilla cream (about 1/4 cup) to nearly fill the glass.

Scatter the chopped candied brown butter walnuts over the cream (about 2 tablespoons), reserving a few for garnish.

Top each parfait with a small dollop of lightly whipped cream if desired and a whole candied walnut. Grate a little vanilla bean scrapings or 1/2 teaspoon lemon zest over top for brightness if desired.

Serve chilled. Parfaits can be assembled a few hours ahead; keep refrigerated. The amaro gel is best added just before serving if you want the shards to retain texture.