Tete Tete of Winter Nuts and Hot Viez

For the walnut parfait, caramelize the sugar in a pan, add the nuts and kernels and mix quickly. Place on a piece of baking paper and let it cool down. Then finely chop in the food processor. In the meantime, separate the eggs, whip the egg yolks with 50 g powdered sugar over the water bath until they are thick and frothy, then beat until cold. Beat the egg white until stiff, pouring in the remaining powdered sugar.

Beat the cream until stiff too. Add the pimento d’Espelette, pumpkin seed oil and finely chopped nuts and seeds and fill the whole thing into a parfait tin lined with cling film. Place in the freezer for 8 hours.

For the Viezäpfle, melt the nut butter, add the sugar and let it caramelize until it is light yellow. Peel the apples and cut into small cubes. Add the apple cubes and half a tonka bean to the caramel and stew for 5 minutes. Deglaze with the Viez and season with grated tonka beans. Serve warm with the parfait.