What about some old French stuff dressed up in a modern robe? Check out this parfait recipe that binds together flavors and traditions!

Here we are with another recipe that’s greatness is stained, tortured and ruined in the name of our laziness which is bearing the cross of fast food industry false promises of serving great food without the time needed to make it.

That is the sole reason, we have sugar epidemic all around the world (apart from gorging ourselves consciously on sugar of course). Stuffing sugar into our every bite is the only way food providers can mask the ugly flavors of preservatives and low-quality ingredients.

Over the decades all of the cakes have become more sugar filled because we are accustomed to it, and as it is the case with all the other drugs, we need an extra dash for the same joy as before.

Fascinating to see that same recipes from the beginning of the century contain way less sugar than they do now, also this is why people add sugar to naturally sweet things like banana breads (almond flour banana bread, chocolate banana bread) or other fruity desserts (such as apple filled cakes) too.

What’s the origin of parfait?

To be completely fair though, parfait didn’t need the sugar conspiracy to get where it is now. Or at least not the original parfait that is a French frozen dessert made in an elaborate way with cream, eggs and sugar syrup.

It’s not a kind of thing cooks accidentally, whip together as it requires some skills with the whisk and the mixing of ingredients. Actually, in this case the fast food variation that consists of only yogurt instead of the vanilla custard puree, tends to be more on the healthy side, given we don’t stuff it with sugar.

The original French parfait which actually means “perfect” is just a plain ice cream like thing without all the bells and whistles that is sort of plain American counterpart is sporting. Well, it’s no accident that fruit parfait is ornamented with all sort of things as otherwise it would be just plain yogurt.

Yogurt parfait or sometimes known as fruit parfait is regularly dressed up with granola, nuts, fruits or liquors, in case it isn’t served for children for breakfast as it is otherwise a lovely choice given the amount of goodness can be layered in it.

So, the lazy parfait is looking much better and probably a bit healthier than the traditional French parfait which is created only to be desserts but it isn’t as tasty as the original one, that’s for sure.

What are the keys for parfait?

The main reason of adding water to the beaten egg is to inflate its volume creating a mousse like texture.

In place of sugar we can use any low carb sweetener of choice but mind that skipping on the heavy sugar syrup and alcohol at the same time may take its toll on the ability of freezing the parfait without ice crystals forming here and there. We rely on our ability to whip enough air bubbles that will keep it airy and enjoyable.

Don’t panic if accidentally left in the freezer and turns into a block of ice though. Let it sit in the fridge for a couple of hours and with a bit of luck, it will be as good as before, except maybe a bit of leaking cream on the bottom.

A couple of hours in the freezer will chill enough our parfait that is actually a kind of vanilla mousse and allows us to fill up the long parfait glasses layer by layer with as many goodies as we can find around the house.

Ingredients

2 cups / 500g Heavy whipping cream
3 tablespoons / 60g Honey or sweetener of choice
½ cup / 100g Water
1 teaspoon / 5g Vanilla extract
4 medium / 80g Egg yolks
4 oz / 100g Fruit of preference
2 oz / 50g Granola

How to make Parfait

Cream

Pour water and honey or sweetener of choice 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 the warm 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.
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.

Layers

Prepare the fruits by cutting them into desired shape and size.
Prepare the nuts by crushing them into desired size.
Make the granola. Check out: Sugar Free Healthy Granola Recipe

Assembly

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.

Enjoy!

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