A parfait is an old school French dessert that has lasted the test of time. Every chef does it differently. Sometimes it will look like a fancy version of Eton Mess and other times a really posh trifle in a glass.
There really isn’t a rule of thumb when it comes to parfait and how it’s made or plated. I was trained to make frozen parfait at school and that idea has stuck in my head, that a parfait is best when it’s a frozen one. You can make it any way you like though, just Google and you’ll find some brilliant recipes from other chefs.
For my base I used crumbled choc chip cookies mixed in with some melted butter.
Egg yolks 3
Castor sugar 200ml
Cream 1 litre
Strawberry pulp 100ml
– Line the bottom of your desired mould or cup with the crushed cookies and butter mix.
– Whisk the eggs, egg yolks and sugar until creamy and thick. Add the flavouring.
– Fold in the cream (whipped to a point where the cream makes small peaks when scooped)
– Pour the mix on top of he crushed biscuit base in the molds. Freeze. Unmold to serve.
– To make a classier final product make a berry coulis by simmering berries with some sugar until thick. Pour it over the parfait after they’ve frozen about 2 hours before serving.