Parfait

 ( Sundaes ) 

Parfait ( , , ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. The American version consists of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and , topped off with fruits or whipped cream.

French parfait is usually served in thick, decorated slices on a plate. American parfait is typically served in tall glassware together with a long spoon known as a parfait spoon. The classical parfait glass is stemware, with a short stem and a tall slender bowl, often tapered towards the bottom, also used for serving . In South Asia (particularly Bangladesh), parfaits are made in bowl containers, rather than tall glasses.

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History A recipe for "parfait au café", a coffee-flavoured ice cream dessert made using a "parfait-mould" (un moule à parfait), was included in Le livre de cuisine by Jules Gouffé, first published in 1867,

(1884). 9782841900565, Parangon-Aventurine. . ISBN 9782841900565

and translated into English as The Royal Cookery Book by his brother Alphonse Gouffé in 1869.

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Ingredients In France, parfait refers to a frozen dessert made from a base of pâte à bombe (sugar syrup and egg yolk) and cream. A parfait contains enough fat, sugar, alcohol, and to a lesser extent, air, to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.

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International adaptations

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United Kingdom In the United Kingdom, parfait can refer either to the French dessert or to a very smooth meat paste (or pâté), usually made from liver (chicken, duck or goose) and sometimes sweetened with .

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United States In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering whipped cream, ice cream, sometimes fruit and occasionally . It is usually served in a tall clear glass, but can also be served in a short, stubby glass. The clear glass allows the layers of the dessert to be seen.

Parfaits can also be made by layering yogurt with granola, nuts or fresh fruits (such as , Strawberry, or Blueberry). This version is sometimes called a yogurt parfait or fruit parfait. File:-2020-01-13 Fruit and Yogurt Breakfast Parfait, Trimingham.JPG|Parfait with fruit, breakfast cereal, and yogurt File:Parfait Glass MET 180287.jpg|Empty parfait glass, c. 1830–1870 File:StrawberrySundae.jpg|Ice cream and strawberry parfait File:Dairy Queen - Peanut Buster Parfait (cropped).jpg|Ice cream parfait from Dairy Queen File:Vegan Parfait (4980058204).jpg|Vegan fruit parfait File:Yogurt parfait with granola and blueberries in shot glasses with silverware spoons (17098581522).jpg|Parfait with yogurt, granola, and blueberries

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Similar dishes Semifreddo is similar to parfait, except that the pâte à bombe is supplemented or entirely replaced by Italian meringue.

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See also

• Pâté
• Semifreddo
• Sundae
• List of custard desserts
• List of French desserts

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External links

• Allrecipes.com: Parfait Recipes

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