Parfait is characterized by serving in the form of multi-colored layers, a combination of cream/yogurt, nuts and granola. Today we will prepare a parfait with avocado puree and frozen black and red currants. If you can’t find a granola bar, use muesli, and you can replace the currants with other berries.

Dessert preparation time: 10 minutes. Yield: 2 small servings.

Ingredients

  • ripe avocado – half a fruit
  • granola bar or muesli with dried fruits + nuts – 1 pc./2 spoons
  • Greek yogurt or other favorite without additives – 125 g
  • fresh or frozen berries - 1 spoon
  • flower honey – 1 teaspoon

Preparation

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What is parfait?

Translated from French, “parfait” means “immaculate, flawless.” A true classic parfait is a French dessert known since the 19th century. The idea is simple and beautiful, like everything luxuriously delicious: first cream, vanilla, sugar and egg whites are whipped and then frozen. Coffee, alcohol, chocolate chips, nuts and berries are additionally used as flavor accents. Parfait is served in glasses/cream bowls or on small portioned biscuits. Often - in layers of different colors.

There are desserts that once you try you can’t forget, you want to cook them again and again... This is what I had with the cold French dessert parfait. In general, the name itself is translated from French as “immaculate”, “beautiful”. I absolutely agree with this. After all, the structure of the dessert is truly incredibly beautiful with its tenderness and lightness; the parfait, like a soft cloud, falls into the mouth and melts, revealing the delicate taste of exotic fruits and the softness of cream. The dessert is usually based on fresh eggs and cream, but you can complement the taste with absolutely any berries or fruits. I suggest making a slightly exotic parfait - with pineapple and coconut...

Ingredients for 2 servings:

  • 2 chicken eggs
  • 100 g sugar
  • 150 ml cream with a fat content of 33-35%
  • 100 g pineapple (fresh or canned)
  • a pinch of salt
  • 3 tbsp coconut flakes
  • 4 tbsp water

Preparation:

Before you start preparing the parfait, I’ll share a little trick: before whipping the cream, place the bowl in which you will beat it and the mixer whisks in the freezer for 15-20 minutes, then the cream will whip very easily and quickly👌🏻

  1. Wash the eggs well in warm water and dry with a towel. Separate the whites from the yolks.
  2. In a saucepan, combine 60 grams of sugar and 4 tablespoons of water, boil the sugar syrup (it should be slightly thick, but do not bring the syrup to a golden color, otherwise it will curdle when we pour it into the egg whites).

  3. Prepare a water bath. In a heatproof bowl, beat the whites with a pinch of salt, placing the bowl in a water bath. Beat for 3-4 minutes until fluffy and soft.

  4. Then start pouring in the sugar syrup in a thin stream, continuing to whisk. Beat at maximum speed for 5 minutes until stiff peaks form.

  5. In another bowl, combine the yolks with the remaining sugar and beat into a fluffy light mass.

  6. Whip the cream in a pre-prepared chilled bowl until it holds its shape. But don't overbeat! As soon as the cream thickens, stop whipping, otherwise you will end up with butter.

  7. Grind the pineapple pieces in a blender along with coconut flakes.

  8. Now you have 4 containers with ready-made masses that need to be combined into one. First, combine the whites with the yolks and cream, stir gently with a spatula from bottom to top. Then add pineapple puree and mix again. The resulting mixture will be as airy as a cloud and with an exotic aroma of pineapple and coconut.

  9. Pour the parfait into beautiful glass bowls (or any other molds, depending on how you want to serve the dessert). Place in the freezer for 3 hours.

  10. Serve the parfait, garnished with pineapple pieces and coconut🍨

Not only children, but also adults love desserts. And if you want something tasty, light and easy to prepare, then pay attention to the parfait. You can make it at home, and the ingredients can be found in any housewife’s refrigerator.

What kind of dessert is this?

The name of the parfait is translated from French as “beautiful”, and it reflects the essence, because the dish is truly amazing. This is a cold dessert reminiscent of ice cream. It is prepared from cream, which is whipped with sugar (sometimes vanilla is added) and well cooled or frozen. The list of ingredients may also include egg whites, and various fillers or flavorings are often used: chocolate, fruit, juices, cocoa or coffee.

The dessert was originally French, and it has been known since the end of the 19th century (the first mention of it dates back to 1894). But confectioners also prepare an American version, which involves adding ice cream and other ingredients. Parfaits are often served in a glass or other serving container, layered with different ingredients.

Cooking options

How to make a simple but delicious parfait dessert? There are a lot of options, and the most interesting ones will be discussed in detail below.

First

Fruit parfait will be very tasty.

List of required ingredients:

  • one ripe banana;
  • one small orange or tangerine;
  • kiwi;
  • 2/3 cup enough heavy cream;
  • half a glass of granulated sugar or powdered sugar;
  • vanillin according to your desire.

Preparation:

  1. First you need to prepare the fruit. Peel the banana and either mash it with a fork or chop it in another way. Also peel and puree the kiwi, for example, using a blender. After peeling, it is best to cut a tangerine or orange into small cubes.
  2. Now make the cream filling. To do this, pour the cream into a fairly deep container, add sugar and immediately add vanillin. Beat all ingredients until you get a strong foam.
  3. Prepare any serving container and start forming the dessert. It is best to place a banana layer on the bottom. Top it with a third of the cream. Next, add the kiwi puree, then the creamy layer again. And finally, an orange, which should also be covered with cream.
  4. Place the parfait in the refrigerator or freezer to keep the dessert well chilled.

Second

Those with a sweet tooth will definitely appreciate the amazing chocolate parfait. To prepare it you will need:

  • 250-300 grams of dark bitter chocolate;
  • two glasses of cream;
  • four to five egg whites;
  • 200 g granulated sugar;
  • two bags of vanillin;
  • six to seven tablespoons of almond or coffee liqueur (if children will eat the dessert, do not add this component).

Instructions:

  1. First of all, beat the cream with sugar, adding vanilla. You will have to beat for quite a long time, since you should get a stable and strong foam (if you turn the container over, it will remain in place).
  2. In a separate container, beat the egg whites until foam forms.
  3. Carefully combine the cream with the whites, but not by whipping, but by mixing, otherwise the airiness will go away.
  4. Melt the dark chocolate in a water bath or just in the microwave and immediately mix it with the liqueur. Next, cool the mixture slightly until it acquires the consistency of liquid sour cream, that is, thickens.
  5. Pour chocolate into the creamy-egg mixture in a thin stream, while gently stirring the entire mixture. It is not necessary to achieve uniformity; if the dessert is a little flaky, it will acquire a special charm.
  6. Divide the parfait into bowls or other containers and place in the refrigerator to cool.

Third

You can make a refreshing mint parfait.

  • 300 ml cream;
  • a glass of granulated sugar;
  • approximately 100 grams of fresh mint;
  • 100 ml water;
  • two teaspoons of granulated gelatin;
  • three egg yolks.

Preparation:

  1. The mint leaves must first be washed and then dried well (a few can be left to decorate the finished dessert). Next, start preparing the mint sweet puree. To do this, bring 70 ml of water to a boil in a saucepan, dissolve half a glass of sugar in it, then add the herbs, after boiling, cook the mixture for a couple of minutes. Remove it from the stove and then use a blender to blend until smooth.
  2. Immerse the gelatin in the remaining cool water until it swells. In the meantime, get on with the cream. Beat them together with the yolks and half a glass of sugar thoroughly.
  3. Place the mint liquid puree on the fire, bring to a boil again and completely dissolve the swollen gelatin in it.
  4. Now you can layer the mint sweet puree and the creamy yolk mixture (the mint should be the last). Cool the parfait and serve garnished with mint leaves.

Fourth

Berry lovers will love this recipe.

Ingredients:

  • 300-350 ml cream;
  • three eggs;
  • a glass of sugar;
  • about 12-130 grams of Mascarpone cheese;
  • 250-300 g cherries.

Process description:

  1. Separate the yolks from the whites, beat the latter with 2/3 of the sugar until a stable foam is obtained.
  2. Beat the yolks with the remaining sugar until the mixture turns white.
  3. Mix the cream with Mascarpone, then beat with a blender or mixer to obtain a homogeneous composition.
  4. Peel the cherries and chop them (it is best to cut them into pieces so that the taste is clearly felt).
  5. Combine the yolks, whites, cream cheese mixture and cherries, and beat everything gently at low mixer speed.
  6. Divide the dessert into serving containers, cool and serve.
  1. You shouldn't freeze the parfait; it's better to refrigerate it. A frozen dessert will lose its richness of flavor.
  2. If you are layering the parfait, serve it in clear containers.
  3. If the composition includes eggs, they must be of high quality, because such a product is not subject to heat treatment and may contain dangerous bacteria.

Bon appetit!

Parfait (parfait, French can literally be translated as “immaculate”, “beautiful”) is currently a popular cold dessert belonging to haute cuisine. However, parfaits are also prepared from meat, liver, and vegetables - the result is something similar to a fluffy pate or mousse; non-pastry parfaits are also served chilled. The word parfait has been used in French since 1894. Initially, parfait is a dish of French cuisine, but such delicacies are also popular in the Viennese culinary tradition.

American style parfait

American versions of parfait recipes are also known, one of which is the so-called ice cream parfait, which contains ice cream or highly chilled whipped cream and some other ingredients (as the name hints). Typically, an American parfait is a dessert made with layers of whipped cream and a frozen or gelatin dessert with other toppings such as nuts, yogurt, liqueurs, syrups, and fresh or frozen fruits or berries. Ice cream parfait is decorated with whipped cream. This dish is served in a tall crystal glass or bowl so that all the layers are visible.

Unsweetened parfait

Recently, a recipe for a spicy parfait was proposed, which consists of layers of fluffy creamy mashed potatoes, barbecue sauce and baked and then very finely chopped pieces of pork. Poultry liver parfait (prepared on a shortcrust pastry crust) is also popular. Vegetarians prepare vegetable parfaits (vegetables are pureed and beaten, saturated with air so that the mass is fluffy, then frozen).

How to make parfait?

Parfait dessert is prepared from chilled and heavily whipped cream, combined with whites or yolks (not eggs, but just like that - separately - either with whites or yolks), sugar and vanilla, then the mixture is frozen in special forms. The parfait may also include juices, alcohol (cognac or liqueur), fruits and berries, or fruit and berry puree. Vanilla, coffee, cocoa, and grated chocolate are used as filler flavorings (chocolate parfait is a very tasty dessert).

So, parfait, the basic recipe, so to speak.

Ingredients:

  • yolks from 2-3 fresh chicken eggs;
  • 1 pinch of salt;
  • about a glass of powdered sugar;
  • 50 ml hot water;
  • 400 ml natural thick milk cream.

Preparation:

Beat the salted egg yolks until the consistency of a stable white mass. In the meantime, prepare a thick syrup from powdered sugar and water: heat the water, add the powdered sugar and, stirring, boil until smooth. The syrup should cool slightly, up to 70 degrees. Pour hot syrup into the yolks (without stopping whisking) in a very thin stream. We will beat until the mass cools to 15-20 degrees. The result will be a thick, foamy mass, smooth and shiny. Beat the chilled cream to stable peaks. Combine everything, mix gently with a spatula and transfer to a mold lined with cling film. Chill the parfait in the freezer for at least 4 hours.

About the options

To get a chocolate parfait, add cocoa or chocolate melted in a water bath during the cooking process. It is better to add cocoa by mixing with powdered sugar, and melted First mix the chocolate with the syrup, and then add the mixture to the yolks. Berry parfait can be prepared with any berries, for example, raspberries, strawberries, cherries, gooseberries, currants, cranberries and others. To prepare strawberry parfait or from other berries (according to the season) or frozen for future use, you first need to cook berry syrup (a glass of berries and a glass of sugar, pour 50 ml of water and cook until the berries are soft). If you first mash the berries with a fork, the syrup will be ready faster, which means more vitamins will be retained. Pass the syrup through a sieve, then combine with the rest of the ingredients. When laying out the parfait, we alternate layers of dessert with layers of fresh or frozen berries, and then freeze everything.

Parfait is one of the exquisite desserts that French cuisine gave the world. Its name translates as “impeccable”, “perfect”. The delicacy tastes like ice cream, but is denser and melts slowly. It is prepared from whipped cream thickened with egg yolk. The composition often includes chocolate, coffee, fruit juices and purees, and vanilla. These additives give the dessert a pleasant aroma and aftertaste, while masking the egg taste. After mixing, the ingredients are frozen. To do this, the mixture is often placed in detachable metal molds, after removal from which the frozen soufflé resembles in shape certain fruits or other figures. The American version of parfait, which is a chilled puff dessert (not frozen), is also popular. Whipped cream in it alternates with jam, liqueur, nuts, berries, and other sweet ingredients. This dessert is usually served in tall glasses or glasses; wine glasses are ideal for this.

Cooking features

To prepare a parfait that lives up to its name, you do not need to have great culinary skill or experience, but you need to know and take into account a few points.

  • The cream will whip better if it is chilled.
  • High-fat cream is used to prepare parfaits.
  • The traditional version of parfait involves the use of egg yolks. You can find recipes for parfaits with egg whites and without eggs at all. In such cases, soft cheese can be added to the dessert for thickness. Whole eggs are rarely added to dessert. Unused whites or yolks need to be put to use in the near future: they can be stored in the refrigerator for no more than 2-3 days.
  • When preparing parfaits, yolks are often brewed with syrup or milk. They should be hot, but not scalding, otherwise the yolks may curdle. When adding syrup or milk, the yolks must be beaten.
  • If the dessert should be layered, then after laying out a new layer it must be placed in the refrigerator for 10–15 minutes. This way the layers won't get mixed up, making the parfait look more sophisticated.

Before serving, the parfait can be poured with chocolate or syrup and sprinkled with nuts. If it has cooled in the mold, it needs to be removed from it and transferred to a plate.

Classic parfait recipe

  • egg yolks – 2 pcs.;
  • salt - a pinch;
  • sugar or powdered sugar – 70 g;
  • water – 70 ml;
  • heavy cream – 0.3 l;
  • vanillin - to taste.

Cooking method:

  • Mix sugar and water, place the container with them on low heat. Heat, stirring, until the sugar is completely dissolved.
  • Remove the syrup from the heat and allow it to cool slightly.
  • Separate the yolks from the whites. Place the yolks in a bowl, add a pinch of salt to them. Beat with a mixer until the mixture lightens and becomes fluffy.
  • Continuing to beat the yolks, add sugar syrup.
  • Place the foam mixture in the refrigerator; it must cool completely before moving on to the next step.
  • Pour the cream into a separate container and whip it into a thick foam.
  • Add the yolk mixture into the cream. In order not to precipitate the cream, it is better to stir it in with a spatula, without resorting to the help of kitchen appliances.
  • Cover a vase of suitable size with cling film.
  • Place the mixture in a vase and smooth with a spatula. Cover it with cling film on top.
  • Place 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, poured over chocolate sauce, and decorated with fresh or canned berries and pieces of fruit.

Classic parfait recipe without eggs

  • cream cheese – 0.25 kg;
  • sugar (fine) – 120 g;
  • vanilla sugar – 10 g;
  • syrup, fresh or frozen berries (for serving) - to taste.

Cooking method:

  • Remove the cheese from the refrigerator in advance - by the time you prepare the dessert, it should be at room temperature.
  • Beat the cheese with a mixer, add regular and vanilla sugar. Beat everything together until you get a fluffy creamy mass.
  • Whip the cream in a separate container.
  • Combine the cheese and cream masses, mix them with a spatula, making vertical movements with it.
  • Divide the creamy mixture into bowls and place them in the refrigerator for a couple of hours or in the freezer for 30 minutes.

Before serving, pour syrup over the delicacy and garnish with berries.

Orange parfait

  • oranges – 2 pcs.;
  • chicken egg – 3 pcs.;
  • cream 33% fat – 0.5 l;
  • sugar – 0.2 kg;
  • chicken egg – 3 pcs.;
  • water – 50 ml;
  • starch – 5 g.

Cooking method:

  • Divide the eggs into whites and yolks. Place the yolks in a whipping container, and temporarily place the whites in the refrigerator.
  • Divide the sugar into 4 equal parts.
  • Add one part of sugar to the yolks, beat them.
  • Squeeze the juice from one orange, strain, heat, add to the yolks. Whisk them together with orange juice. Heat slightly, stirring to thicken.
  • Beat the whites. In order for them to turn into a thick fluffy mass, they should be beaten with clean and dry attachments, the same applies to the dishes in which the whites are located. Getting water or fat into the protein mass will make the task impossible.
  • Add the second portion of sugar into the beaten egg whites, spoonful at a time, continuing to beat the egg whites.
  • In a separate container, whip the chilled cream, add sugar (50 g), and beat again.
  • Place the egg white mixture into the container with the yolks. Fold the egg whites into the yolk mixture using a spatula, moving it from the bottom to the center, as if folding the egg whites into the yolks.
  • Add the cream, mix it into the rest of the mixture using the same spatula movements described above.
  • Cover the mold with cling film, place the prepared mixture in it, and put it in the refrigerator for several hours.
  • Wash the second orange thoroughly, cut the zest from it, and cut it into thin strips. Boil until soft.
  • Combine water with the remaining sugar and cook syrup.
  • Squeeze the juice from the remaining orange pulp, combine it with syrup, add starch, mix thoroughly.
  • Add the zest to the resulting mixture. Bring everything together to a boil. Remove from heat.
  • When the sauce has cooled to room temperature, put it in the refrigerator.

When the parfait has hardened, remove it from the mold and remove the film. Cut into pieces. Place a piece of parfait on each plate and top with a spoonful of orange sauce.

Banana parfait

  • cream 33% fat – 0.25 l;
  • milk – 50 ml;
  • banana – 150 g;
  • fine crystalline sugar – 50 g;
  • vanillin – 2 g;
  • egg yolk – 2 pcs.

Cooking method:

  • Grind the egg yolks with sugar.
  • Heat the milk to 60–70 degrees, mix with vanilla.
  • While beating the yolks, pour hot milk into them.
  • Place the mixture over low heat and cook, stirring, until it thickens.
  • Remove the yolk mixture from the heat and leave it to cool.
  • Peel the banana, cut into circles, and use a blender to turn the banana pulp into puree.
  • Combine the yolk mixture with banana puree and beat. Place in the refrigerator for 20–30 minutes.
  • Whip the chilled cream into a thick foam, stir it into the banana-yolk mixture.
  • Place the dessert in bowls and place in the freezer for a couple of hours.

The best decoration for banana parfait is whipped cream. Liqueur, chocolate sauce or chocolate chips will also work.

Coffee parfait

  • milk – 100 ml;
  • natural ground coffee – 16 g;
  • egg yolks – 3 pcs.;
  • fine crystalline sugar – 40–60 g;
  • cream (fat) – 0.3 l.

Cooking method:

  • Mix milk with coffee and place on low heat. Heat without bringing to a boil. Let the milk stand for 5-10 minutes so that it cools a little and infuses, strain.
  • Grind the yolks with sugar and brew them with milk and coffee, whisking at the same time. Place on low heat and cook until thickened.
  • Cool the cream in the refrigerator.
  • Whip the cream and add it to the cooled cream, carefully stirring the mass with a spatula.
  • Divide the parfait into bowls and cool in the freezer for 3-4 hours.

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

Chocolate parfait

  • chocolate (bitter or milk) – 90 g;
  • cream 33% fat – 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).

Cooking method:

  • Separate the whites from the yolks. Place them in a dry container and beat until stiff.
  • Continuing to beat, add sugar in small portions, then vanillin.
  • Separately, whip the cream, combine it with the protein mass, stir it.
  • Break off a piece weighing 20–30 g from the chocolate and put it in the refrigerator.
  • Melt the remaining chocolate in a water bath.
  • Separate the third part from the protein-cream mass, mix it with warm chocolate that has not yet hardened, place it in bowls and put them in the refrigerator for 10-20 minutes.
  • Add liqueur to the remaining protein-cream mass, stir it well or even beat it.
  • Spread the cream among the bowls on top of the chocolate layer. Place in the refrigerator for 15 minutes.
  • Remove the chocolate from the freezer and grate. Sprinkle it over your dessert. Place it in the refrigerator, this time for 2-3 hours.

A parfait made according to this recipe looks festive and elegant; it can become a decoration for a holiday table.

Parfait is a French dessert that tastes like ice cream. This delicate buttercream is made with the addition of eggs or cream cheese, due to which it has a dense consistency and does not melt for a long time. Often the 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.