Warm vanilla millet parfait with balsamic roasted figs, yogurt cream, and almond crunch
An original layered dessert that combines milk-cooked millet with vanilla, figs roasted with honey and balsamic, a light yogurt cream, and a golden almond crunch. Served warm to highlight the aromas and textural contrast.
Ingredients
- 120 g millet (enjuagado)
- 400 ml whole milk
- 35 g sugar (divided)
- 5 ml vanilla extract
- 1 g salt
- 8 unit fresh figs (cut por the mitad)
- 30 g honey
- 15 ml balsamic vinegar
- 15 g butter (derretida)
- 50 g sliced almonds
- 1 g ground cinnamon
- 180 g plain Greek yogurt
- 60 ml heavy cream (cold)
- 2 g orange zest
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
1. Preheat the oven to 200 °C / 400 °F. Place the fresh figs cut side up on a small baking tray, drizzle with honey and balsamic vinegar, and roast for 12 minutes until juicy and lightly caramelized.
- 2
2. While the figs roast, toast the sliced almonds in a skillet over medium heat for 2 to 3 minutes. Add the melted butter, 10 g of the sugar, and the ground cinnamon; cook 1 to 2 minutes more, stirring, until golden and crunchy. Transfer to a plate to cool.
- 3
3. Place the millet in a saucepan with the whole milk, the remaining sugar, vanilla, and salt. Bring over medium heat to a gentle boil, then lower the heat and cook for 18 to 20 minutes, stirring occasionally, until the millet is tender and creamy.
- 4
4. In a bowl, mix the plain Greek yogurt with the orange zest. In another bowl, whip the cold heavy cream to soft peaks and fold it into the yogurt to make a light cream.
- 5
5. Let the millet rest for 3 minutes so it thickens slightly, but keep it warm. If it becomes too thick, stir vigorously to loosen it before assembling the dessert.
- 6
6. Divide a layer of warm millet among 4 glasses or dessert cups. Add a spoonful of yogurt cream, some roasted figs with their balsamic juices, and a layer of almond crunch.
- 7
7. Repeat the layers until all ingredients are used, reserving a little crunch for the top. Serve immediately, warm, to enjoy the contrast of roasted fruit, cool cream, and crunchy almonds.
Chef tips
For a more elegant presentation, use clear glasses and place the figs with the skin facing the glass. The millet should be creamy, not dry; if needed, add 1 to 2 extra tablespoons of hot milk before serving.
Substitutions
You can substitute the figs with fresh plums or apricots. The almonds can be replaced with pistachios for a different flavor profile. Greek yogurt can be replaced with thick plain yogurt.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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