The Parfait is a cold French dessert, served with a spoon, made using the pâte à bombe cream, obtained by whisking egg yolks with a water and sugar syrup at 250°F, combined with whipped cream and served at a temperature between 3°F and 0°F.
The word “parfait” means ‘perfect’ and is the name chosen by the dessert’s inventor.
In the United States, the term “parfait” refers to both the traditional French dessert and a popular variant, the American parfait, made with layers of whipped cream, ice cream, sometimes fruit, and occasionally liqueurs.
Usually served in a tall, clear glass (but can also be served in a short, wide glass) allowing you to see the dessert layers.
The U.S. version has also spread to Japan, where it may contain local typical products (e.g., matcha sponge cake, dango, and yōkan).
In South Asia – especially in Bangladesh – parfaits are prepared in bowls, rather than in tall glasses.
There is also an Italian version, specifically Sicilian: almond parfait, more similar to a semifreddo, can use either the pâte à bombe or Italian meringue as a base.
Mine is a refined and creative version of the French parfait, enriched with extra virgin olive oil and hibiscus syrup, which gives a floral and slightly tangy note.
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 10 Pieces
- Cooking methods: No Bake
- Cuisine: French
- Seasonality: All Seasons
Ingredients
- 1/4 cup water
- 1/2 cup sugar
- 5 egg yolks
- 1/3 cup olive oil
- 1 1/2 cups heavy whipping cream
- to taste hibiscus syrup
- to taste hibiscus flowers (for decoration)
Tools
- 1 Mold parfait mold
Steps
Prepare the pâte à bombe:
In another saucepan, bring the water with the sugar to 250°F, stirring until you get a syrup.
Meanwhile, whisk the egg yolks with an electric mixer.
Slowly pour the hot syrup over the whipped yolks, continuing to beat until you get a light and frothy mixture.
Add the olive oil gradually, mixing gently.
In a cold bowl, whip the cream to a semi-whipped consistency.Gently incorporate the whipped cream into the yolk mixture, folding from bottom to top to keep the air incorporated.
Pour the mixture into individual molds, leveling the surface.
Cover with plastic wrap and freeze for at least 6 hours, or until fully set.
When serving, unmold the parfait and let it sit at room temperature for 5 minutes.
Pour hibiscus syrup on top and decorate as desired with edible flowers or fresh fruit or mint.
I used the natural hibiscus syrup from M’agrado syrups:
FAQ (Questions and Answers)
What are the differences between parfait and semifreddo?
The parfait is distinguished from the semifreddo by its pâte à bombe base, making it creamier and richer.
The semifreddo may contain Italian meringue or fruit puree, which the French parfait does not.How do you make hibiscus syrup?
If you don’t use a ready-made syrup, here’s the recipe:
30 g of dried hibiscus flowers (karkadè)
200 ml water
100 g sugar
In a saucepan, bring the water with the sugar to a boil.
Add the dried hibiscus flowers, turn off the heat, and let steep for 15 minutes.
Strain and let cool completely.
