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 some time, I had been surfing on the internet yesterday. Looking to find fresh, exciting thoughts, inspiring meals that We have never tried before, to surprise my family with. Looking for a long time yet couldn’t find any interesting things. Right before I wanted to give up on it, I came across this tempting and easy treat simply by chance. It seemed so mouth-watering on its snapshot, that required immediate action.
It absolutely was easy to imagine how it is made, how it tastes and just how much my hubby will probably want it. Actually, it is very easy to impress the guy when it comes to treats. Yes, I am a blessed one. Or maybe he is.Anyhow, I went to the webpage: Suncakemom and followed the simple instuctions that have been combined with impressive pics of the procedure. It really makes life faster and easier. I can suppose it’s a slight inconvenience to take photographs in the middle of cooking in the kitchen because you usually have sticky hands so that i highly appreciate the time and effort she put in to build this blogpost and recipe conveniently implemented.
That being said I’m empowered presenting my very own dishes in a similar fashion. Many thanks for the idea.
I was tweaking the original recipe create it for the taste of my family. I have to tell you it turned out a terrific outcome. They enjoyed the flavor, the consistency and enjoyed getting a delicacy like this in the midst of a hectic workweek. They quite simply requested even more, many more. Thus next time I’m not going to commit the same mistake. I’m likely to double the amount .
Parfait Recipe was first 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.