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Parfait

An old school French recipe dressed up in a modern robe to please us all. Healthy parfait recipe that binds together flavor as well as traditions.

As I recently have some time, I was searching on the internet the other day. Looking to find fresh, exciting thoughts, inspiring meals that We have never tasted before, to delight my loved ones with. Hunting for a long time unfortunately could not find lots of interesting things. Right before I thought to give up on it, I discovered this delightful and simple dessert simply by chance on Suncakemom. It looked so tempting

on its image, it required instant actions.

It absolutely was easy to imagine how it’s made, how it tastes and how much my hubby will want it. Mind you, it is rather simple to impress him when it comes to desserts. Yes, I am a lucky one. Or possibly he is.Anyhow, I got into the webpage and followed the step-by-step instuctions which were combined with great images of the procedure. It really makes life faster and easier. I can imagine that it is a bit of a inconvenience to shoot pics in the midst of baking in the kitchen as you may most often have gross hands so I genuinely appreciate the time and effort she put in to build this post and recipe conveniently implemented.

With that in mind I am encouraged to present my own dishes in a similar fashion. Many thanks for the idea.

I was fine tuning the original recipe to make it for the taste of my loved ones. I have to tell you it absolutely was a terrific success. They loved the flavor, the consistency and enjoyed getting a treat like this in the midst of a lively week. They ultimately requested lots more, more and more. Hence next time I am not going to commit the same miscalculation. I am gonna multiply the amount to make them happy.

The Parfait inspired by Suncakemom.

Cream

Pour water and agave syrup into a saucepan and put it on the cooktop to warm up.

Put egg yolks into a heat proof mixing bowl and place it over a saucepan of boiling water to beat them until creamy and light yellow.

Pour warm water-agave syrup mixture into the mixing bowl with the egg yolks whilst still whisking the egg yolks to get an airy light texture.

Keep whisking it on full speed until it gets double in size.

Leave it to cool a bit.

Meanwhile beat the heavy cream with the vanilla essence until hard.

When “yolk cream” cooled down, mix whipped cream in.

Put it in the freezer for 4-6 hours.

Layers

Prepare the fruits by cutting them into desired shape and size.

Prepare the nuts by crushing them into desired size.

Make the granola by heart or using our handy guide about How to make homemade granola.

Assembly

Using parfait cups is optional as any cups would do but for fancy looking parfait we need fancy looking cups.

We can let our imagination run wild here and assemble it as we like.

Mind that as the parfait is a mousse like creature thus probably won’t pour nicely and evenly into any glass let alone a tall one leaving trails and marks on the side of the glass. Use a pastry bag to force it to the bottom if decoration is paramount.

Granola won’t cause any concern apart from having a habit of falling all around the glass no matter how hard we try to keep it on the ladle.

Fruit can be used fresh or frozen makes little difference and it’s just a matter of preference but if we like our parfait cold opt for the latter.

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