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 currently have a little time, I was browsing on the web yesterday. In need of new, exciting tips, inspiring recipes that I have never tasted before, to surprise my family with. Searching for quite some time unfortunately could not discover too many interesting things. Just before I wanted to give up on it, I stumbled on this scrumptious and easy treat by chance. It looked so scrumptious on its photo, it required quick actions.

It absolutely was simple enough to imagine how it’s created, how it tastes and how much boyfriend will like it. Mind you, it is rather easy to delight him when it comes to desserts. Anyhow, I went to the website: Suncakemom and then followed the comprehensive instuctions that had been accompanied by superb pictures of the procedure. It just makes life quite easy. I can suppose it is a slight hassle to take snap shots in the middle of cooking in the kitchen as you may will often have gross hands therefore i pretty appreciate the time and energy she put in to build this blogpost .

That being said I’m inspired to present my own recipe similarly. Many thanks the thought.

I had been fine tuning the initial mixture to make it for the taste of my family. I must say it was an awesome success. They prized the flavor, the overall look and enjoyed getting a treat like this in the midst of a hectic week. They basically demanded more, more and more. So next time I’m not going to commit the same mistake. I’m gonna double the amount to get them happy.

This was inspired by Parfait Recipe 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.