Parfait

Parfait is one of the exquisite desserts that French cuisine presented to the world. Its name translates as “impeccable”, “perfect”. The taste of the delicacy resembles ice cream, but more dense and slowly melting. It is made from whipped cream, thickened with egg yolk. The composition often includes chocolate, coffee, fruit juice and puree, vanilla. These additives give the dessert a pleasant aroma and aftertaste, while at the same time masking the egg flavor. After mixing the ingredients are frozen. To do this, the mixture is often placed in detachable metal molds, after extraction of which the frozen souffle resembles in shape certain fruits and other figures. Popular and the American version of the parfait, which is a chilled puff dessert (not frozen). Whipped cream in it alternates with jam, liqueur, nuts, berries, and other sweet ingredients. Such a dessert is usually served in tall glasses or glasses, wine glasses are ideal for this.

Cooking Features

For the preparation of parfait, justifying its name, it is not necessary to have great culinary skill and experience, but you need to know and take into account a few points.

Cream will be better whipped if they are chilled.
For the preparation of parfait, use high fat cream.
The traditional parfait version involves the use of egg yolks. You can find parfait recipes with egg whites and no eggs at all. In such cases, soft cheese may be added to the thickness of the dessert. Eggs whole in dessert are rarely added. Unused proteins or yolks need to be used in the near future: they can be stored in the refrigerator for no more than 2-3 days.
When preparing parfait, yolks are often brewed with syrup or milk. They must be hot, but not scalding, otherwise the yolks may curl. When syrup or milk is added, the yolks should be whipped.
If the dessert should be flaky, then after putting out a new layer it should be placed in the fridge for 10-15 minutes. Then the layers will not mix, so that the parfait will look more refined.

Before serving, the parfait can be poured over with chocolate or syrup, sprinkled with nuts. If it is cooled in the form, it must be removed from it and put on a plate.

Classic Parfait Recipe

Composition:

egg yolks - 2 pcs .;
salt - a pinch;
sugar or powdered sugar - 70 g;
water - 70 ml;
fat cream - 0, 3 l;
vanillin - to taste.

Method of preparation:

Mix the sugar and water, put the container with them on a slow fire. Heat, stirring, until the sugar is completely dissolved.
Remove the syrup from the heat, allow it to cool slightly.
Separate yolks from proteins. Place the yolks in a bowl, add a pinch of salt to them. Beat with a mixer so that the mass brightens and becomes fluffy.
Continuing to beat the yolks, add sugar syrup.
Put the foam mass in the fridge, it must cool down completely before proceeding to the next stage.
Pour the cream into a separate container and whip them into a thick foam.
Enter the yolk mass into the cream. In order not to precipitate cream, it is better to mix it with a spatula, without resorting to the help of kitchen appliances.
Cover the vase of suitable size with cling film.
Put the mass in a vase, level with a spatula. Cover it with cling film top.
Put the vase in the freezer for 3-4 hours.

Before serving, the parfait must be removed from the vase, carefully removed from the cling film, sprinkled with chocolate sauce, decorated with fresh or canned berries, pieces of fruit.

Classic recipe parfait without eggs

Composition:

cream cheese - 0, 25 kg;
cream with fat content of 33% - 0, 25 l;
sugar (fine) - 120 g;
vanilla sugar - 10 g;
syrup, fresh or frozen berries (for serving) - to taste.

Method of preparation:

Get the cheese out of the refrigerator beforehand - by the time the dessert is prepared it should be at room temperature.
Beat the cheese with a mixer, add regular and vanilla sugar. Beat it all together until you get a rich creamy mass.
In a separate container, whip the cream.
Combine cheese and creamy mass, mix them with a spatula, making it vertical movements.
Spread the creamy mass over the creamers, put them in a refrigerator for a couple of hours or in a freezer for 30 minutes.

Before serving, pour a treat with syrup and garnish with berries.

Orange Parfait

Composition:

oranges - 2 pcs .;
chicken egg - 3 pcs .;
cream fat content of 33% - 0, 5 l;
sugar - 0, 2 kg;
chicken egg - 3 pcs .;
water - 50 ml;
starch - 5 g.

Method of preparation:

Divide the eggs into whites and yolks. Place the yolks in a beater, temporarily place the whites in the refrigerator.
Divide sugar into 4 equal parts.
Add one part of the sugar to the yolks, whip them.
Squeeze juice from one orange, strain, heat, add to yolks. Beat them with orange juice. Heat a little, stirring to thicken the mass.
Beat whites. In order for them to turn into a thick lush mass, they should be whipped with clean and dry nozzles, the same goes for the dishes in which the proteins are located. Getting into the protein mass of water or fat will make the task impossible.
In the whipped proteins, add a second part of the sugar in a spoon, continuing to beat the protein mass.
In a separate container, whip chilled cream, add sugar (50 g) to them, whisk again.
In a container with yolks, add protein mass. Stir the whites with a spatula into the yolk mixture, making it move from the bottom towards the center, as if wrapping the whites in yolks.
Add cream, mix them into the rest of the mass with the same movements of the scapula as described above.
Cover the form with cling film, put the prepared mass into it, put in the refrigerator for several hours.
Carefully wash the second orange, cut off the zest, cut it into thin strips. Boil until soft.
Combine the water with the remaining sugar, boil the syrup.
From the remaining orange pulp, squeeze the juice, combine it with syrup, add starch, mix thoroughly.
Put in the resulting mixture the zest. Bring it all to a boil. Remove from heat.
When the sauce has cooled to room temperature, put it in the fridge.

When the parfait hardens, remove it from the mold and release it from the film. Cut into chunks. On each plate, put a piece of parfait, put a spoonful of orange sauce on it.

Banana parfait

Composition:

cream with fat content of 33% - 0, 25 l;
milk - 50 ml;
banana - 150 g;
fine crystalline sugar - 50 g;
vanillin - 2 g;
egg yolk - 2 pcs.

Method of preparation:

Pound egg yolks with sugar.
Heat milk to 60-70 degrees, mix with vanillin.
Beat yolks, pour hot milk into them.
Put the mixture on a slow fire and, stirring, boil until it thickens.
Remove the yolk mass from the heat, leave it to cool.
Peel the banana, cut it into circles, use a blender to turn the banana pulp into puree.
Combine the yolk mass with a banana puree, whisk. Refrigerate for 20-30 minutes.
Beat the cooled cream into a dense foam, mix them into a banana-yolk mass.
Spread the dessert in small bowls and put in a freezer for a couple of hours.

The best decoration for banana parfait will be whipped cream. Liqueur, chocolate sauce or chocolate chips are also suitable.

Coffee parfait

Composition:

milk - 100 ml;
natural ground coffee - 16 g;
egg yolks - 3 pcs .;
fine crystalline sugar - 40-60 g;
cream (fat) - 0, 3 l.

Method of preparation:

Mix milk with coffee, put on slow fire. Heat up, not boiling. Let the milk stand for 5-10 minutes to cool slightly and infuse, strain.
Pound the yolks with sugar and brew them with milk and coffee, whipping at the same time. Put on a slow fire and cook until thick.
Cool the cream in the refrigerator.
Beat the cream and put them into the cooled cream, gently mixing the mass with a spatula.
Spread the parfait on the vases, cool in the freezer for 3-4 hours.

Parfait cooked according to this recipe will appeal to coffee lovers. You can decorate it with chocolate, coffee liqueur, whipped cream.

Chocolate Parfait

Composition:

chocolate (bitter or dairy) - 90 g;
cream with fat content of 33% - 0, 35 l;
egg whites - 2 pcs .;
sugar - 100 g;
vanillin - 2 g;
chocolate or cream liqueur - 20 ml (not counting the cost of decoration).

Method of preparation:

Separate the whites from the yolks. Place them in a dry container, whisk until peaks.
Continuing to beat, add sugar in small portions, then vanillin.
Separately whip the cream, combine them with the protein mass, stir it.
Break off a piece of chocolate weighing 20-30 g, put it in the fridge.
Melt the remaining chocolate in a water bath.
Separate the third part from the protein-cream mass, mix it with warm chocolate, which has not yet had time to harden, spread it on the bowl and remove them for 10-20 minutes in the refrigerator.
Into the remaining protein-creamy mass, enter the liqueur, stir it well or even whisk it.
Spread the cream over the cream balls over the chocolate layer. Refrigerate for 15 minutes.
Take out the chocolate from the freezer, rub it. Sprinkle them dessert. Put it in the fridge, this time for 2-3 hours.

The parfait made according to this recipe looks festive and elegant, it can become an ornament to the festive table.

Parfait is a French dessert that tastes like ice cream. This delicate cream is made with the addition of eggs or cream cheese, thanks to which it has a dense texture and does not melt for a long time. Often, dessert is made with the addition of chocolate, coffee, fruits and berries, thanks to these additives, the delicacy not only acquires a new taste, but also looks more festive and bright.