Creating the Perfect Parfait

The word “parfait” means “perfect” in French, and truly, the parfait is one of those desserts that, in my opinion, isn’t given its due. On the surface, a parfait appears a rather simple concoction. There is no blending of ingredients, no baking, no need for dough to rise or for alcohol to burn off. There’s no risk of milk curdling or over-beating of eggs.

Yet many times, in my opinion, the parfait is done wrong. To me, the perfect parfait consists of alternating layers of smooth and creamy, fresh and fruity, hard and crunchy. Without a substantive layer of granola or cake, a parfait is nothing but a dish of pudding. You need something into which you can sink your teeth.

parfait / パフェ (Photo by Kanko)

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