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 currently have a little time, I was surfing on the internet last week. In search of new, intriguing ideas, inspiring dishes that We have never tested before, to impress my family with. Hunting for quite some time unfortunately could not discover too many interesting stuff. Just before I thought to give up on it, I discovered this fabulous and easy dessert by chance. It seemed so yummy on its photos, that required quick actions.

It absolutely was simple enough to imagine just how it is created, how it tastes and how much my hubby will love it. Actually, it is very easy to keep happy the man when it comes to desserts. Anyhow, I got into the blog: Suncakemom and then used the step by step instuctions that had been accompanied by superb images of the procedure. It just makes life much easier. I could suppose it’s a bit of a effort to shoot snap shots in the midst of baking in the kitchen because you typically have sticky hands therefore i really appreciate the effort and time she put in to make this blogpost and recipe easily followed.

With that said I am inspired presenting my very own recipe in the same way. Thanks for the concept.

I was tweaking the original recipe to make it for the taste of my family. I must mention it had been an incredible outcome. They enjoyed the taste, the overall look and enjoyed having a delicacy such as this in the midst of a hectic week. They quite simply wanted even more, a lot more. So the next time I am not going to commit the same miscalculation. I’m likely to multiply the quantity .

This was inspired by Parfait Recipe from 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.

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