Parfait

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This article is about the frozen dessert. For the religious leader known as a Parfait, see Cathar Perfect.
Parfait
Parfait samples by pinguino in Osaka, Japan.jpg
Layered American parfaits in Osaka, Japan
Place of origin
France
Main ingredients
Sugar syrup, eggs, cream
Cookbook:Parfait  Parfait
Jelly of quail, langoustine cream, parfait of foie gras

Parfait (pronounced [paʁfɛ] from French meaning "perfect") is a kind of frozen dessert that dates to 1894.[1]

France[edit]

In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or 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.

UK[edit]

In the UK parfait refers to a very smooth meat paste (or pâté), usually made from liver (chicken or duck) and flavoured with liqueurs.[2]

North America[edit]

In The United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs.

In Canada and the northern United States, parfaits may also be made by using yogurt layered with granola, nuts or fresh fruits, such as peaches, strawberries, or blueberries.

See also[edit]

References[edit]

  1. ^ "Online Etymology Dictionary". Etymonline.com. Retrieved 2011-11-24. 
  2. ^ Recipe by Barney Desmazery. "Velvety duck liver parfait recipe - Recipes". BBC Good Food. Retrieved 2011-11-24.