Parfait Recipe

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 some time, I had been searching on the web the other day. Looking for new, stirring tips, inspirational meals that We have never tasted before, to amaze my loved ones with. Hunting for a while but couldn’t find too many interesting things. Right before I wanted to give up on it, I stumbled on this fabulous and easy dessert by chance. It seemed so mouth-watering on its pic, that required quick action.

It absolutely was not difficult to imagine how it is made, how it tastes and how much my husband is going to want it. Actually, it is quite simple to impress the man in terms of puddings. Anyhow, I visited the webpage: Suncakemom and simply used the detailed instuctions that have been combined with impressive graphics of the process. It just makes life much easier. I can suppose it is a slight inconvenience to shoot photographs in the midst of baking in the kitchen because you ordinarily have gross hands and so i pretty appreciate the hard work she put in to build this blogpost .

With that said I am inspired presenting my personal formulas similarly. Many thanks the concept.

I was tweaking the original formula create it for the taste of my loved ones. I can say it had been an incredible outcome. They loved the flavor, the consistency and enjoyed getting a delicacy such as this in the middle of a stressful workweek. They basically requested even more, many more. So the next occasion I’m not going to commit the same miscalculation. I am likely to multiply the volume to keep them pleased.

Parfait 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.

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