Parfait (parfait, the French literally can be translated as "impeccable", "beautiful") - currently a popular cold dessert, referring to the high kitchen. However, parfait is prepared from meat, liver, vegetables - something like a lavender pate or mousse turns out, not confectionery parfas are also served chilled. The word parfait is used in French since 1894. Initially, the parfait is a dish of French cuisine, but such delights are also popular in the Viennese culinary tradition.
Parfait in American style
There are also American variants of recipes for preparing parfait, one of which is so-called ice-parfait, ice cream or heavily chilled whipped cream and some other ingredients (as the name suggests). Usually American parfait is a dessert made from layers of whipped cream and frozen or gelatinized dessert with other additives such as nuts, yogurt, liqueurs, syrups and fresh or frozen fruits or berries. It is decorated with ice cream parfait whipped cream. Serve this dish in a high crystal glass or kremanka so that all layers are visible.
Unsafe parfait
Recently, a recipe for spicy parfait, representing layers of air mashed potatoes with cream, barbecue sauce and baked, and then very finely chopped pieces of pork, was suggested. Also popular is parfait from the liver of a bird (prepared on a shortcake from a short dough). Vegetarians prepare vegetable parfas (vegetables are mashed and whipped, saturating with air, so that the mass is magnificent, then frozen).
How to cook parfait?
Dessert parfait is prepared from chilled and whipped cream, combined with proteins or yolks (not eggs, that is, separately - with either proteins or yolks), sugar and vanilla, then the mixture is frozen in special forms. The parfait can also include juices, alcohol (cognac or liquor), fruits and berries or fruit and berry puree. As flavoring fillers use vanilla, coffee, cocoa, grated chocolate (chocolate parfait - very tasty dessert).
So, parfait, the recipe is basic, so to speak basic.
Ingredients:
- yolks from 2-3 fresh chicken eggs;
- 1 pinch of salt;
- about a glass of powdered sugar;
- 50 ml of hot water;
- 400 ml of natural thick milk cream.
Preparation:
Salted egg yolks whisk to a consistency of a stable white mass. In the meantime, from the powdered sugar and water, prepare a thick syrup: heat the water, add the sugar ground into powder and, stirring, cook until homogeneous. The syrup should cool slightly, degrees to 70. In yolks (without stopping to beat) a very thin trickle of hot syrup. We will whisk until the mass has cooled to 15-20 degrees. Get a thick, foamy mass, smooth and shiny. Cool the cream to the steady peaks. We will unite everything, carefully mix it with a spatula and transfer it into a form molded with food film. Parfait is cooled in the freezer for at least 4 hours.
About options
To get chocolate parfait, during the preparation of the dish add cocoa or melted chocolate in a water bath. Cocoa is better to add, mixed with powdered sugar, and melted