Parfait Recipe

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 currently have some time, I was looking on the web last week. On the lookout for new, stirring ideas, inspirational recipes that I’ve never tested before, to amaze my loved ones with. Hunting for quite some time yet could not come across lots of interesting things. Right before I wanted to give up on it, I stumbled on this tempting and easy treat by luck over Suncakemom. It seemed so tempting

on its photos, that called for instant actions.

It absolutely was easy to imagine the way it’s created, how it tastes and just how much my husband is going to love it. Mind you, it is quite simple to please him in terms of treats. Anyway, I went to the page and then used the step by step instuctions that had been coupled with superb shots of the operation. It just makes life faster and easier. I can imagine that it is a slight inconvenience to take photos in the midst of baking in the kitchen because you normally have gross hands therefore i seriously appreciate the commitment she placed in to build this blogpost .

With that said I’m inspired to present my own, personal recipes similarly. Appreciate your the thought.

I had been tweaking the main mixture to make it for the taste of my family. Need to say it turned out an awesome outcome. They loved the taste, the overall look and enjoyed getting a sweet such as this in the middle of a stressful week. They basically demanded more, a lot more. Thus the next occasion I’m not going to make the same mistake. I’m gonna multiply the quantity .

Original parfait is from 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.