Today’s Spotlight is on Parfait.

Parfait is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard-like or meringue-like puree which is then frozen. A parfait is a layered dessert made of fruit, syrup, ice cream, and whipped cream. It’s often served in a tall, narrow, short-stemmed glass.

A parfait can also be:

• A flavored custard containing whipped cream and syrup frozen without stirring.
• An aerated frozen dessert that combines several “foamed” things, like whipped cream, a pate a bomb, or a meringue
• A very smooth meat paste or pâté, such as chicken liver parfait

A parfait is usually topped with whipped cream, and possibly nuts and a cherry.

Here are some parfait recipes:

• Fresh fruit parfait: Layer ¼ cup granola with ¼ cup blueberries, ¼ cup raspberries, and ¼ cup low-fat or fat-free cottage cheese
• Yogurt parfait: Layer low-fat vanilla yogurt, blackberries, strawberries, blueberries, and granola
• Peach and raspberry parfait: Layer fresh peaches, fresh raspberries, and whipped cream

 

History

The parfait originated in France around 1890. It’s not known who invented the parfait.  The oldest recipe associated with the parfait is from a French cookbook in 1869.  The recipe was for a coffee-flavored frozen dessert made in tall and thin molds of ice cream.  The recipe was included in Le livre de cuisine by Jules Gouffé, which was first published in 1867. His brother, Alphonse Gouffé, translated it into English as The Royal Cookery Book in 1869.

The word “parfait” means “perfect” in French. The original French parfait was a frozen custard made by boiling eggs, sugar, and cream. The parfait has been reimagined as a layered dessert served in a clear glass. The American version includes more ingredients like granola, nuts, yogurt, and liqueurs.

The parfait has been in America since the late-19th century, although it declined in popularity for many decades. The iconic dessert enjoyed in Japan today is actually based on the American parfait.

The American parfait has evolved to mean a treat consisting of yogurt or ice cream layered with flavored syrups or fruit and is often topped with granola. The modern American parfait is structured around a creamy base, but it doesn’t need to be custard. Yogurt, ice cream, whipped cream, and pudding are all acceptable alternatives.

 

 

Here is a Parfait Recipe for you to try:

Ingredients:

• (1) 32 oz container of whole milk plain yogurt, organic recommended
• 3 Tbs. honey
• 1 lb. of fresh or frozen berries
• 1 ½ – 2 cups of granola

 

Instructions:

1. Add honey to the container of yogurt.
2. Stir well.
3. In a mason jar, layer yogurt and berries.
4. Top with granola.
5. Enjoy!

 

 

Consumption

On average, parfaits are consumed 1.82 times per year. Parfaits are becoming more popular and are available on the menus of many top-tier quick service restaurants. Parfaits can be a filling, nutritious breakfast or snack.

Parfaits can be healthy, but it depends on how they’re made. Parfaits can be a good source of nutrients like:

• Protein
• Fiber
• Natural sugars
• Healthy fats
• Vitamins A, C, D, and B-12
• Iron, calcium, and magnesium
• Antioxidants

 

Parfaits can also help with digestion. However, most parfaits are made with added sugar, refined carbs, and other high fat or calorie ingredients.

A 269 g serving of parfait contains:

• 2 g of fat
• 8 g of protein
• 58 g of carbohydrate
• 36 g of sugar
• 9 g of dietary fiber

A yogurt parfait contains around 350 calories, with about 40 of those calories coming from fat. It also contains 35 grams of sugar, 100mg of sodium, and about 66g of carbohydrates.

They are rich in protein and low in cholesterol. They also contain vitamins A, C, D, and B-12, as well as iron, calcium, and magnesium.  Some types of parfaits contain fiber and protein, which can help manage blood sugar levels.

 

Celebrating Parfait

National Parfait Day is November 25. Let us know in the comments about your favorite parfait.