What is parfait - step-by-step recipes for preparing a light dessert at home with photos. Parfait: recipe, cooking secrets Cheese parfait recipe

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 eggy 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 make 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.

Recipe for the occasion::

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, and 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 set, 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 gentle one butter cream made with 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 new taste, but also looks more festive and bright.

The French are perhaps the most refined and best cooks in the whole world, and this has not been a secret for a long time. And indeed, the majority exotic recipes invented precisely by French culinary specialists and cooks.

Their various sweets are gaining particular popularity among gourmets and connoisseurs of delicacies; one of the most common is rightfully considered the most delicious and the most delicate dessert- parfait.

Recipe and history

Parfait translated from French means beautiful, impeccable, and without any doubt, this dessert deserves to be called that. A cold, aromatic, melt-in-your-mouth delicacy - it can be classified as the highest cuisine.

But there are more than just pastry parfaits. Its recipe, of course, is better known, however, it turns out that parfait is also made from vegetables, liver and meat. In any case, it should be very fluffy, tender, like a mousse, and served chilled.

Classic

The classic parfait, the recipe for which is presented in the article, in addition to the main products, which will be discussed below, includes such ingredients as a variety of exotic flavors, various additives: cocoa, chocolate, cinnamon, rum, vanilla and other goodies.

The melting-in-your-mouth effect is achieved due to the fact that the parfait is initially prepared in such a way that the prepared mixture acquires the desired density during prolonged cooling in the molds.

Parfait at home

Parfait is a classic and far from cheap recipe offered by restaurants, and therefore many housewives believe that it is simply unrealistic to prepare it at home. But that's not true. In fact, there is nothing complicated in making parfait, the recipe for which almost everyone can learn. The main thing to remember: before cooking, all the ingredients included in your dessert must be cooled almost to a frozen state.

American parfait

In our country, the most famous is the American-style parfait. Most often it is a dessert that is prepared from several layers of whipped cream and gelatin dessert with fruit and berry ingredients. This parfait may also include nuts, syrups, liqueurs and others.

It is made in special tall bowls so that the layers do not mix and are clearly visible from the side. Decorate with chocolate sprinkles coconut flakes berries, both fresh and frozen.

Cooking parfait: basic recipe

The base of the confectionery dessert includes heavily whipped cream, whites or yolks, sugar, and vanilla. This mixture is then frozen in special molds. The parfait may include fruits and berries, cocoa, coffee and much more.

So, for preparation you will need:

four chicken yolks;
salt on the tip of a knife;
one glass of powdered sugar;
a quarter glass of hot but not boiling water;
500 ml of high-fat cream, it must be thick and always natural.

Cooking method:

What other ways are there?

Now you know the basic method for preparing this dessert. Let's look at other options. For example, chocolate parfait, the recipe for which is extremely simple.

To make your parfait chocolatey, basic recipe melted chocolate or cocoa powder is added. If you choose chocolate, then it should be poured into the prepared syrup and stirred, and it is better to mix cocoa with powdered sugar.

But berry parfait can be prepared using absolutely any berries - strawberries, strawberries, blueberries, currants, cherries, gooseberries, raspberries, cranberries and others. They can be canned, frozen, fresh, candied - it all depends on your imagination and taste preferences. Here we add to the basic recipe berry syrup. To do this, mash a glass of berries, mix it with 1/4 glass of water and cook until boiling, add to the rest of the recipe ingredients. They spread this parfait in layers, alternating whole or chopped pieces of berries with the whipped mass, after which everything is frozen for at least 4 hours.

The detailed recipe for this dessert is quite simple. To prepare it you will need:

fresh strawberries - 300 g;
one protein;
a pinch of salt;
50 ml of liquid honey - optional;
thick whipped cream - 150 g;
fresh mint or lemon balm leaves.

Cooking method:

Rinse the strawberries well and let the water drain.
Make a puree from 200 g of berries in a blender.
Mix the egg whites with salt and beat until foamy. Gradually pour into the honey, continuing to whisk, the mass should be fluffy and shiny.
Add two-thirds of the berry puree and whipped cream to the mixture, stir everything thoroughly.
Line the molds with cling film, pour the parfait into it and put everything in the refrigerator for two hours.

Remove the finished parfait from the molds onto dessert plates, decorate it with sliced strawberries or mugs, mint leaves and the remaining berry puree.

As you can see, there is actually nothing difficult or overly complicated about making parfaits. Plus, you can create your own dessert using just this basic recipe. Instead of berries, you can use fruits; it is possible to combine several ingredients. Experiment and surprise your loved ones and friends gourmet dishes in your own kitchen.

Bon appetit!

This traditional recipe cold snack from French cuisine, which is very light soufflé based on vegetable or meat puree. Sometimes pieces of bacon, chopped vegetables, etc. are added to it. The name of the dish is translated from French as “immaculate.” In American cuisine, a parfait is a delicious frozen dessert made from layers of whipped cream, egg whites and yolks, berry or fruit jam, and preserves. This confectionery is decorated with cinnamon, cocoa, berries, pieces of fruit, crushed nuts or chocolate.

How to make parfait at home

This delicate French dessert has a simple manufacturing technology. Standard recipe Homemade parfait contains light cream cheese, vanilla, berry syrup or jam, and chicken eggs. Here is what the sequence of actions looks like when preparing this confectionery product:

Separate the egg yolks from the whites, beat until you get a homogeneous thick mass.
Combine cream cheese with vanilla and sugar, beat until smooth. Add cooled heavy cream and continue beating.
Combine the cheese mass and egg yolk cream, beat with a mixer.
To add a specific flavor to the dessert, add the desired crushed product, syrup, cream, jam, preserves or food flavoring and mix thoroughly.
Pack the mixture into molds, cool to 5–7 °C or freeze.
To prepare a multi-layer confectionery product, divide the finished mass into several parts and lay them out, alternating with jam, ice cream, confiture, mousse or pieces of berries and fruits. After laying out the layer, cool the dessert - this will make the borders more even.

Parfait recipe

A classic American parfait made with cream, ice cream and berry jelly. All components are placed in equal layers (from 3 to 5) sequentially on the bottom of a wine glass, champagne glass or tall glass. Decorate ready dish a cap of whipped cream, chocolate chips, mint leaves. Making parfaits at home is a simple task that only requires patience and accuracy. To sweet dessert it turned out delicious, beautiful, follow the recipe, don’t rush.

Classic

Time: 90–100 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 245 kcal/100 grams.
Cuisine: French.
Difficulty: easy.

Prepare your own wonderful delicate classic parfait with fresh berries. Airy dessert melts in your mouth, and juicy strawberries complement perfectly creamy taste mascarpone cheese. Serve confectionery accepted in low, wide transparent glasses, through the walls of which their contents are clearly visible. When mixing ingredients, reserve 1-2 strawberry quarters for decoration.

Ingredients:

mascarpone cheese – 200 g;
granulated sugar – 5 tbsp. l.;
cream 27-30% – 250 ml;
vanillin – ½ tsp;
fresh strawberries – 100 g;
mint – 5 leaves.

Cooking method:

Combine mascarpone, sugar, vanillin. Beat until a thick, homogeneous mass is obtained.
Whip the cream until the whisk begins to leave visible marks that do not disappear.
Combine the two masses and mix thoroughly with a whisk.
Rinse the strawberries under running water, remove the stem, and cut the berries into even quarters. Add them to the cream.
Pack the resulting mass into small transparent glasses and put them in the refrigerator. Before serving, garnish with mint leaves.

Banana

Time: 90–100 minutes.
Calorie content of the dish: 256 kcal/100 grams.
Purpose: cold dessert.
Cuisine: French.
Difficulty: easy.

Prepare a soft, creamy parfait of ripe bananas on a bed of sweet, thick cream. To better keep the dessert in shape and stay fresh, freeze it at a temperature of -20 to -15 °C. This way the confectionery product will retain its taste for a long time. Decorate banana parfait ground cinnamon, large chocolate chips or dessert sauce creme brulee. The serving can be made more original by inserting a whole cinnamon stick at an angle into the center of the finished product.

Ingredients:

ripe large bananas – 2 pcs.;
condensed milk – 6–7 tbsp. l.;
butter – 50 g;
mascarpone cheese – 200 g;
granulated sugar – 5 tbsp. l.;
cream 30% – 250 ml;
ground cinnamon – 1 tsp.

Cooking method:

Peel the bananas, cut off the ends (3–4 cm to the center), cut the rest into circles 5–8 mm thick.
Using a blender, puree the banana tips, condensed milk and butter with a homogeneous mass. Place it among glasses, level the layer, place banana slices on top, and leave to cool.
Add sugar to the cream, beat until sharp, non-falling peaks form.
Add mascarpone cream cheese, mix thoroughly with a mixer for 3-4 minutes.
Lay out the resulting airy cream into molds, place the remaining banana slices on top, sprinkle with ground cinnamon, and cool.

Chocolate

Time: 2 hours 20 minutes.
Calorie content of the dish: 261 kcal/100 grams.
Purpose: cold dessert.
Cuisine: Italian.
Difficulty: easy.

Prepare a delicate chocolate-cream parfait by adding Baileys egg liqueur to it. A delicious two-layer chilled beige-brown dessert is served garnished with small chocolate chips or large shavings. An alternative serving option is more complicated, but looks much more attractive: freeze the parfait and melt the chocolate intended for decoration. Pour the hot mixture over the top of the dessert and immediately remove the molds to freeze. The result will be a shiny, hard piece of chocolate on the surface of the confectionery product.

Ingredients:

milk chocolate – 90 g;
cream 30% – 320 ml;
chicken egg – 2 pcs.;
granulated sugar – 5 tbsp. l.;
vanillin – ½ tsp;
Baileys liqueur – 20 ml.

Cooking method:

Separate the egg white from the yolks, beat, adding vanillin and sugar. Gradually add cream.
From tiles milk chocolate separate 2-3 pieces and leave to freeze inside the freezer.
Melt the rest of the chocolate in a water bath, combine and beat with 1/3. Pour into small glasses in equal portions and leave to cool.
Add liqueur to the other part of the cream, mix thoroughly with a whisk.
Crush frozen chocolate pieces.
Remove the glasses from the refrigerator, pour liqueur cream into them, and cool again. Decorate with chocolate chips.

Curd

Time: 90 minutes.
Number of servings: 4–5 persons.
Calorie content of the dish: 162 kcal/100 grams.
Purpose: cold dessert.
Cuisine: Russian.
Difficulty: easy.

Curd parfait decorated with red currants is perfect for serving after a hearty lunch. Mashed cottage cheese mixed with sour cream, vanillin and egg yolks has a very delicate taste, complemented by the tart aroma of lemon zest. This confectionery product can be served as an independent dish or serve as a decoration for a light cake.

Ingredients:

coarse-grained cottage cheese – 150 g;
chicken egg – 2 pcs.;
granulated sugar – 6 tbsp. l.;
vanillin – 1 tsp;
red currants – 1 handful;
sour cream 10% – 100 ml;
lemon – 1 pc.

Cooking method:

Rinse the berries with running water and remove the branches.
Separate the egg yolk from the white, rub with sugar until smooth.
Rub the cottage cheese 2-3 times through a fine sieve, add sour cream, egg yolk, and vanillin.
Beat until smooth and fluffy.
Remove the lemon zest using a grater. Add to the curd mass, stir.
Pack into glasses and cool.
Before serving, garnish with berries.

Strawberry

Time: 150–180 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 193 kcal/100 grams.
Purpose: cold dessert.
Cuisine: French.
Difficulty: medium.

This airy confectionery product, prepared according to a recipe from French cuisine, is perfect for serving as an afternoon snack with a cup of hot tea. Both creams used melt in the mouth, and their layers, separated by fresh berries, are easily distinguishable from each other. The dish looks like best desserts in the photo from restaurants and does not need additional decoration.

Ingredients:

fresh strawberries – 150 g;
cream – 200 ml;
granulated sugar – 9 tbsp. l.;
powdered sugar – 1 tbsp. l.;
cottage cheese – 100 g;
lemon – 1 pc.;
chicken egg – 1 pc.

Cooking method:

Rinse the lemon. Separate the zest using a fine grater.
Wash the strawberries and remove the stems. Grind 2/3 of the berries in a blender. Cut the rest into halves.
Separate the egg yolk from the white, add 4 tbsp. l. sugar, stir.
Rub the cottage cheese through a fine sieve 2-3 times, beat, adding the egg yolk. Add lemon zest to the curd cream.
Separately beat the egg whites with the remaining sugar and cream. Combine them, add strawberry puree, mix thoroughly.
Place at the bottom of transparent glasses curd cream. Level the layer and cover with strawberry halves.
Place strawberry cream on top and decorate with powdered sugar. Refrigerate the parfait until ready to serve.

Raspberry

Time: 5–6 hours.
Number of servings: 4–5 persons.
Calorie content of the dish: 185 kcal/100 grams.
Purpose: cold dessert.
Cuisine: American.
Difficulty: medium.

Prepare a beautiful layered dessert from light curd cream and fresh raspberries, using just jelly as a basis. The finished confectionery product will be attractive, tender, very tasty and not too sweet. For additional decoration, leave one berry per serving of parfait. Fresh raspberries can be used to decorate the top of the thick whipped cream.

Ingredients:

fresh raspberries – 100 g;
instant gelatin – 2 tsp;
chicken egg – 2 pcs.;
low-fat yogurt – 150 ml;
cottage cheese – 150 g;
vanillin – 1 tsp;
granulated sugar – 9 tbsp. l.;
whipped cream – 1 container (250 ml).

Cooking method:

Heat distilled water to 80 °C, dissolve gelatin.
Rinse the raspberries and remove any debris. Rub through a sieve. Strain the resulting slurry and the remains from the sieve using gauze. Squeeze firmly.
Add 3 tbsp to the resulting raspberry juice. l. sugar, stir. Add dissolved gelatin and mix.
Separate the yolks from the whites, stir with the remaining sugar and vanilla.
Rub the cottage cheese through a fine sieve 2-3 times. Add yolk, yogurt, beat until smooth. Divide the cream in two.
Place the curd cream (first part) on the bottom of small glasses, level the layer.
Pour the raspberry jelly mixture on top. Refrigerate for 4-5 hours until completely set.
Post the second part curd mass. Top with whipped cream from a can.

Caramel

Time: 3–4 hours.
Number of servings: 5–6 persons.
Calorie content of the dish: 298 kcal/100 grams.
Purpose: cold dessert.
Cuisine: Italian.
Difficulty: medium.

The original recipe for sweet and salty liquid caramel goes well with a light creamy parfait. The dish comes out tender, beautiful, but very high in calories. When pouring the caramel into the beaten egg white, remember to do it slowly, otherwise the cream will curdle and spoil. Use any remaining liquid caramel sauce for garnish before serving.

Ingredients:

cream 30% – 250 ml;
cane sugar – 1/2 cup;
salt – 1 tsp;
distilled water – ¼ cup;
butter – 50 g;
chicken egg – 3 pcs.

Cooking method:

Take a saucepan with a thick bottom and set it to heat.
Pour out sugar, pour in water. Boil until caramel begins to form. Do not stir.
Bring 50 ml of cream to a boil.
Separate the egg whites from the yolks and beat with a stand mixer. When the mass becomes thick, pour in 2 tbsp in a thin stream. l. sugar syrup without stopping the mixer.
Whip the rest of the cream, add protein caramel cream.
Add salt and heated cream to the boiling caramel. Mix thoroughly, add butter. Leave to cool until the temperature of the caramel sauce reaches 20–25 °C.
Place some of the cream on the bottom of a transparent glass, smooth the layer, and freeze.
Pour on top caramel sauce. Next is another dollop of buttercream.
Refrigerate the dessert.

Lemon

Time: 20–30 minutes.
Number of servings: 4–5 persons.
Calorie content of the dish: 272 kcal/100 grams.
Purpose: cold dessert.
Cuisine: American.
Difficulty: easy.

Prepare a homemade delicate parfait at a very quick five-minute recipe from American cuisine. The key feature of the dish is its recipe, made entirely from ready-made ingredients that do not require lengthy or complex culinary processing. So, you can prepare a delicate, cool lemon parfait half an hour to an hour before your guests arrive.

Ingredients:

lemon – 1 pc.;
lemon jam – 100 g;
sour cream 30% – 200 ml;
granulated sugar – 6 tbsp. l.;
mascarpone cheese – 250 g.

Cooking method:

Rinse the lemon and separate the zest using a fine grater.
Combine mascarpone cheese, sugar and sour cream. Beat until smooth. Add lemon zest.
Place two equal portions into serving glasses cheese cream layered with lemon jam.

Cheese

Time: 60–80 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 240 kcal/100 grams.
Purpose: cold dessert.
Cuisine: French.
Difficulty: medium.

Make the most delicate chocolate-orange parfait based on fluffy mascarpone cream cheese. The dessert, based on a French cuisine recipe, turns out to be melting in your mouth, sweet, and the taste of orange goes well with dark chocolate and cinnamon. Use whole cinnamon sticks or leftover chocolate pieces to decorate the parfait.

Ingredients:

dark chocolate – 50 g;
cinnamon – 1 pinch;
mascarpone cheese – 350 g;
vanillin – 10 g;
sugar – 80 g;
large orange – 2 pcs.

Cooking method:

Wash the orange and use a grater to separate 2 teaspoons of zest.
Orange juice squeeze, add 30 g of sugar to it, mix. Boil until the consistency of thick syrup is obtained. Leave to cool.
Add the remaining sugar and vanilla to the cheese, beat and divide in two.
Melt the dark chocolate in a water bath.
Add chocolate and cinnamon to half the mascarpone cheese. Stir, cool.
In the second half of the cheese, stirring constantly, add orange zest, syrup.
Make a two-layer parfait from the two resulting creams.

Coffee

Time: 90 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 208 kcal/100 grams.
Purpose: cold dessert.
Cuisine: French.
Difficulty: easy.

Prepare an airy, creamy parfait using sweet coffee syrup. This cool dessert is a little invigorating, just like real coffee. Remember that syrups do not need to be stirred during cooking. For serving, you can use in addition to chocolate chips a cinnamon stick, which goes perfectly with the dark beige creamy cheese mass.

Ingredients:

ground coffee – 4 tbsp. l.;
mascarpone cheese – 250 g;
milk 3.2% – 100 ml;
sugar – 8 tbsp. l.;
dark chocolate – 20 g;
vanillin – ½ tsp;
chicken egg – 2 pcs.

Cooking method:

Freeze the chocolate.
1 tbsp. l. sugar, pour 10 ml of water, boil. Evaporate until the consistency of thick syrup.
Egg whites separate from the yolks, beat. Pour in sugar syrup in a thin stream. Leave to cool.
Brew coffee, add 3 tbsp. l. Sahara. Evaporate until the consistency of thick syrup is obtained.
Add the remaining sugar, vanillin, and milk to the cheese. Whisk, gradually adding coffee syrup.
Crumble the chocolate.
Place the coffee parfait on the bottom of a serving glass, cool, decorate with protein cream, and sprinkle with chocolate chips on top.

With yogurt

Time: 5–6 hours.
Number of servings: 6 persons.
Calorie content of the dish: 154 kcal/100 grams.
Purpose: cold dessert.
Cuisine: Russian.
Difficulty: easy.

An airy yoghurt-cherry parfait is perfect for a small feast or tea party. The dish turns out to be not too high in calories, very tender and light. To prevent the jelly from penetrating between the walls of the glass and the yogurt cream, freeze the mixture before adding a piece of berries. The cherry itself in the recipe can be replaced with any other berry that will give a lot of juice.

Ingredients:

yogurt 8-10% – 100 ml;
cream – 200 ml;
distilled water – 100 ml;
thickener for cream – 10 g;
sugar – 80 g;
cherry – 200 g;
instant gelatin – 2 tbsp. l.

Cooking method:

Boil water, add gelatin, stir. Leave to cool.
Remove the pits from the cherries and set aside a third of the berries.
Rub the rest of the cherries through a fine sieve. Squeeze out the pulp using gauze.
Add half of the resulting juice and 30 g of sugar to the dissolved gelatin and mix thoroughly.
Mix cream with thickener, sugar, yogurt. Beat, gradually adding juice.
Cut seedless berries into halves.
Place yogurt cream in the bottom of serving glasses. Place halves of berries on top and pour jelly.
Leave the parfait to harden at 5–7 °C for 4–5 hours.

With wine

Time: 4–5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 257 kcal/100 grams.
Purpose: cold dessert.
Cuisine: Italian.
Difficulty: easy.

Prepare a fluffy cold wine parfait using classic recipe Italian cuisine. Surprise your guests with the unusual taste of a cool cream-based dessert, decorated with fresh wild berries. You can serve the dish with sweets berry jam, a bar of chocolate. Remember that any red wine except sparkling wine can be used in the recipe.

Ingredients:

chicken eggs – 3 pcs.;
dry red wine – 50 ml;
cream 30% – 200 ml;
blueberries – 1 handful;
powdered sugar – 40 g.

Cooking method:

Separate the egg yolks from the whites, add powdered sugar and mash.
Place the yolks on water bath, pour in red wine, stir.
Whip the chilled cream, gradually adding the yolks and wine.
Place the resulting parfait mixture over silicone molds, freeze.
To serve, remove the parfait from the molds and garnish with fresh berries.

Video

Prepared by freezing or thoroughly chilling whipped fresh heavy cream, without baking.

Parfait ingredients

The ingredients for the pafe dessert must include whipped fresh cream, for a richer taste, add beaten eggs with sugar, brought in a water bath until thickened, and then cooled, there should also be aromatic components that give the parfait an unforgettable flair (this can be fruit extract, fresh or dried fruit puree, vanilla, coffee , chocolate, etc.).

If you look at it, a classic parfait is nothing more than whipped and then frozen creme brulee, cooked with cream, but without baking

The structure of a modern parfait, which is served in European restaurants, is very precisely organized - first they create the base of the dessert, which is saturated with aromas with the help of impregnation, then they connect it with the next layer of dessert, adding cold whipped cream, which was previously combined with hot egg yolk and sugar. Finally, this still life is decorated with egg whites whipped with sugar to give the parfait a complete and elegant appearance.

The assembled dessert is placed in a cold place so that everything freezes well and forms a single flavor ensemble.

In France, parfaits are served on dessert plates, in ceramic bowls, topped with whipped egg whites; they can also serve parfaits in thin, tall glass glasses so that the structure of the dessert is visible.

American parfait

Americans, who also really love this dessert, prefer to mix much more ingredients in a parfait.

They include granola (granulated muesli made from oatmeal, nuts and honey), nuts, yogurt, liqueurs, and even gelatin fillers made from fruits. The top of the parfait in the American version is usually topped with whipped cream.

The history of the parfait

The history of the creation of the parfait dessert goes back to 1894. In those days in France there were no refrigerators, much less freezers; ordinary ice was used. Parfaits were mainly served at the royal table; the dessert was based on a whipped mixture of sugar syrup, eggs and cream. The high fat content of the dessert, which was achieved by introducing thick cream, made it possible to create a porous, airy structure - during whipping, the mixture was cooled with snow or ice by placing a container with the ingredients there. In this case, water crystals did not have time to form and the texture turned out to be very delicate, truly perfect.

Modern technologies also use this physical phenomenon - when preparing regular ice cream, it is also constantly stirred, while freezing.

Parfait and Harry Potter

When telling the story of the creation of parfait, one cannot fail to mention the dessert, which is described in the book about Harry Potter - “The Philosopher’s Stone”. It mentions that while Drsley and Harry were heading to the zoo, Harry was eating the leftover Knickerbocker dessert that Dudley had left for him. The latter complains that his first Knickerbocker didn't have enough ice cream on top.

The well-known knickerbocker is an ice cream dessert consisting of several layers, usually served in a large, tall, conical glass glass. It is eaten with a long dessert spoon.

The Knickerbocker is especially popular in the British Isles.

The dessert recipe was first written down in the 1920s, and it can contain ice cream, whipped cream, fruit, and small meringues. All these fillings are arranged in layers and alternated in a tall thin glass glass. The dessert is topped with aromatic syrup, nuts, whipped cream and sometimes a cherry.

By the way, the Americans also made serious progress in the topic of creating a knickerbocker and came up with an alcoholic citrus cocktail Knickerbocker, the legend about him is also connected with the history of the resettlement of Dutch colonists with the frequently occurring surname Knickerbocker to American lands.

Parfait in England

And now - about the British understanding of the term "parfait". In the United Kingdom, when you order a parfait from the waiter, be prepared to be served a delicate meat pate, which the British prepare from chicken or duck liver, enhancing its taste with liqueur.

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 itself is 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 from 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 is layers of airy mashed potatoes with cream, barbecue sauce and baked and then very finely chopped pieces of pork. Also popular is poultry liver parfait (prepared on a crust made from shortcrust pastry). 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, grated chocolate(chocolate parfait is very delicious dessert).

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

Ingredients:

2-3 fresh yolks 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. Meanwhile, using powdered sugar and water, prepare thick syrup: heat the water, add 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 the lined cling film form. 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 made with any berries, for example, raspberries, strawberries, cherries, gooseberries, currants, cranberries and others. To make a strawberry parfait or from other berries (according to the season) or frozen for future use, you first need to cook the 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.