Sunday, 7 February 2016

Real Parfait


I had no idea parfait was a real dessert and not just a mess with yogurt. This is more like an icecream dessert, which makes it pretty great in my books.


175g Sugar
2 Tablespoons warm water
285ml Whipping cream
3 Egg yolks
1 Egg white
1 tsp Vanilla


In a small sauce pan heat the sugar with the water until a smooth, not grainy syrup forms. Allow to cool at least 5 minutes.

In a medium bowl, add the egg yolks and whisk gently. Add a small amount of the sugar syrup and whisk well. Slowly pour and whisk in the remaining syrup. Do not allow the egg yolk to scramble at this point. Set this bowl aside for now.

Whip the egg white until a stiff peak forms.

Whip the whipping cream until peaks appear and stay standing.

Fold the whipping cream and egg white into the egg yolk mixture, followed by the vanilla.

Pour the parfait into small dessert cups or something to freeze it in. Transfer to freezer and chill at least 3 hours before serving.



I love this almost as much as icecream, husband does not as much.

What was cooking one year ago?

Traditional Crepe Batter

What was cooking two years ago?

Asian BBQ Pork

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