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 lately have some time, I had been searching on the internet the other day. Looking for fresh, exciting thoughts, inspiring recipes that I’ve never tried before, to delight my loved ones with. Looking for quite some time yet couldn’t come across any interesting things. Just before I wanted to give up on it, I discovered this delightful and easy dessert simply by chance. It seemed so delightful on its pic, it called for quick action.
It was simple enough to imagine just how it is made, how it tastes and how much my husband is going to want it. Mind you, it is rather easy to please him in terms of desserts. Yes, I’m a lucky one. Or possibly he is.Anyway, I went to the webpage: Suncakemom and simply followed the simple instuctions that had been accompanied by impressive images of the operation. It just makes life less difficult. I could imagine that it is a bit of a inconvenience to take snap shots in the middle of cooking in the kitchen as you normally have sticky hands and so i seriously appreciate the commitment she put in to build this post and recipe conveniently implemented.
With that in mind I’m encouraged presenting my very own dishes in a similar fashion. Appreciate your the thought.
I was tweaking the initial recipe create it for the taste of my loved ones. Need to say that it was a great success. They loved the flavor, the overall look and loved getting a sweet such as this during a lively week. They quite simply asked for more, many more. Hence the next time I’m not going to make the same miscalculation. I’m gonna double the amount .
Original Parfait invented by 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.