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 currently have a little time, I had been searching on the internet the other day. In need of new, fascinating tips, inspiring dishes that I’ve never tasted before, to treat my family with. Hunting for quite some time unfortunately couldn’t discover lots of interesting stuff. Right before I wanted to give up on it, I discovered this delicious and easy treat by chance at Suncakemom. It seemed so scrumptious on its image, it required fast actions.

It was not difficult to imagine how it’s made, how it tastes and how much my husband will probably like it. Mind you, it is very easy to delight the guy in terms of desserts. Anyway, I got into the page and simply followed the step-by-step instuctions which were accompanied by superb images of the task. It just makes life much easier. I can suppose it’s a bit of a hassle to take photos down the middle of cooking in the kitchen because you normally have gross hands thus i highly appreciate the time and effort she devote for making this blogpost .

With that in mind I’m empowered presenting my very own dishes similarly. Appreciate your the concept.

I was fine tuning the original formula create it for the taste of my loved ones. I’ve got to say that it was a great success. They enjoyed the flavor, the structure and loved having a delicacy such as this in the middle of a lively week. They basically demanded lots more, a lot more. Thus the next occasion I’m not going to make the same mistake. I am going to multiply the volume to keep them happy.

Thanks to suncakemom for the scrumptious Parfait.


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.