An old school French recipe dressed up in a modern robe to please us all. Healthy parfait recipe that binds together flavor as well as traditions.
As I most recently have a little time, I had been looking on the internet last week. Trying to find fresh, interesting tips, inspiring dishes that I’ve never tried before, to surprise my loved ones with. Hunting for quite some time but couldn’t find too many interesting stuff. Right before I thought to give up on it, I stumbled on this scrumptious and simple dessert simply by chance over Suncakemom. It looked so delicious on its snapshot, that called for fast action.
It was not so difficult to imagine the way it’s created, how it tastes and just how much my hubby might enjoy it. Actually, it is extremely easy to delight the man in terms of desserts. Anyways, I got into the webpage and simply used the precise instuctions that had been accompanied by great photos of the process. It just makes life less difficult. I can suppose it is a slight effort to take snap shots in the midst of baking in the kitchen because you will often have gross hands so that i really appreciate the time and effort she devote for making this post .
With that in mind I’m encouraged presenting my very own dishes in a similar fashion. Many thanks the thought.
I had been fine tuning the initial recipe to make it for the taste of my family. I must mention it was an incredible outcome. They loved the flavor, the structure and enjoyed having a treat like this in the middle of a stressful workweek. They basically requested even more, a lot more. Hence next time I am not going to commit the same mistake. I’m going to twin the amount to get them delighted.
Parfait Recipe Credit Suncakemom.
Pour water and agave syrup into a saucepan and put it on the cooktop to warm up.
Put egg yolks into a heat proof mixing bowl and place it over a saucepan of boiling water to beat them until creamy and light yellow.
Pour warm water-agave syrup mixture into the mixing bowl with the egg yolks whilst still whisking the egg yolks to get an airy light texture.
Keep whisking it on full speed until it gets double in size.
Leave it to cool a bit.
Meanwhile beat the heavy cream with the vanilla essence until hard.
When “yolk cream” cooled down, mix whipped cream in.
Put it in the freezer for 4-6 hours.
Prepare the fruits by cutting them into desired shape and size.
Prepare the nuts by crushing them into desired size.
Make the granola by heart or using our handy guide about How to make homemade granola.
Using parfait cups is optional as any cups would do but for fancy looking parfait we need fancy looking cups.
We can let our imagination run wild here and assemble it as we like.
Mind that as the parfait is a mousse like creature thus probably won’t pour nicely and evenly into any glass let alone a tall one leaving trails and marks on the side of the glass. Use a pastry bag to force it to the bottom if decoration is paramount.
Granola won’t cause any concern apart from having a habit of falling all around the glass no matter how hard we try to keep it on the ladle.
Fruit can be used fresh or frozen makes little difference and it’s just a matter of preference but if we like our parfait cold opt for the latter.