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 lately have some time, I had been looking on the web last week. In search of new, stirring thoughts, inspirational meals that I have never tasted before, to impress my family with. Looking for a while but couldn’t come across lots of interesting stuff. Just before I wanted to give up on it, I found this fabulous and easy dessert simply by chance. The dessert looked so tempting

on its snapshot, it called for fast actions.

It had been simple enough to imagine just how it’s made, how it tastes and how much boyfriend will love it. Mind you, it is very simple to impress him in terms of treats. Anyway, I went to the webpage: Suncakemom and then followed the step by step instuctions that have been coupled with great photos of the operation. It just makes life faster and easier. I could suppose it is a bit of a effort to take photos in the midst of baking in the kitchen as you ordinarily have gross hands so I genuinely appreciate the time and effort she placed in to build this blogpost .

Having said that I’m empowered to present my own, personal dishes in a similar way. Many thanks for the thought.

I was tweaking the main mixture create it for the taste of my loved ones. Need to say that it was a terrific outcome. They prized the flavour, the thickness and loved having a delicacy like this in the midst of a busy week. They basically requested even more, a lot more. Hence the next occasion I am not going to make the same miscalculation. I’m likely to twin the quantity .

You can find the original Parfait Recipe at 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.