Creamy sweet farro with golden apples, miso caramel, and sesame crisp
An original spoon dessert built on contrast: farro slowly cooked in milk and cream with vanilla and cinnamon, topped with butter-seared apples, silky miso caramel, and a crisp sesame tuile. Warm, fragrant, and elegant.
Ingredients
- 150 g pearled farro (enjuagado)
- 500 ml whole milk
- 200 ml heavy cream
- 90 g sugar (divided)
- 1 unit vanilla bean (abierta a lo largo; or 1 tsp extracto)
- 1 unit cinnamon stick
- 2 g fine salt (divided)
- 2 units firm apples (peladas and in wedges finos)
- 40 g unsalted butter (divided)
- 15 ml lemon juice
- 30 g white miso
- 30 ml water (for the caramelo)
- 35 g sesame seeds (preferiblemente blancas)
- 20 g honey
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
Preheat the oven to 180 °C / 350 °F. Line a small baking tray with parchment paper for the sesame crisp.
- 2
In a medium saucepan, combine the rinsed pearled farro, whole milk, 150 ml of the heavy cream, 40 g of the sugar, the split vanilla bean with its seeds, the cinnamon stick, and 1 g of the salt. Bring to a gentle simmer over medium heat, then reduce the heat and cook gently for 28-32 minutes, stirring often, until the farro is tender and the mixture is creamy.
- 3
While the farro cooks, make the crisp. Melt 15 g of the butter and mix it with the honey, sesame seeds, 20 g of the sugar, and a pinch of salt. Spread the mixture into a thin layer on the prepared tray and bake for 8-10 minutes at 180 °C / 350 °F until golden. Let cool completely so it turns crisp, then break into irregular shards.
- 4
For the apples, melt 15 g of the butter in a wide skillet over medium heat. Add the apples, 15 g of the sugar, and the lemon juice. Cook for 6-8 minutes, turning carefully, until golden and tender but not falling apart. Keep warm.
- 5
Make the miso caramel in a small saucepan. Add the remaining 15 g of sugar with the water and cook over medium heat without stirring until you get a light amber caramel, 4-6 minutes. Remove from the heat and carefully add the remaining 50 ml of heavy cream; whisk well. Stir in the white miso and the remaining 10 g of butter until smooth.
- 6
When the farro is ready, remove the vanilla bean and cinnamon stick. If it seems too thick, loosen it with a tablespoon or two of hot milk or water. Divide the creamy farro among 6 bowls.
- 7
Top each serving with the golden apples, a spoonful of miso caramel, and shards of sesame crisp. Serve warm.
Chef tips
For a silkier texture, stir the farro often during the last part of cooking. The caramel should stay balanced: the miso adds savory depth, not an overpowering flavor.
Substitutions
You can substitute pearled spelt for the farro with a similar cooking time. If you do not have a vanilla bean, use 1 teaspoon of vanilla extract added at the end of the farro cooking time.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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