What is a parfast and how to cook with wine, yoghurt, cheese, coffee, berries, chocolate or cottage cheese

This is a traditional recipe for cold snacks from French cuisine, which is a very lightweight souffle based on vegetable or meat puree. Sometimes it is added to the pieces of bacon, cutting vegetables, etc. With French, the name of the dish is translated as "impeccable". In American cuisine, parfa is a delicious frozen dessert from layers of whipped cream, egg proteins and yolks, berry or fruit jam, jam. The decoration of this confectionery is cinnamon, cocoa, berries, fruit pieces, crushed nuts or chocolate.

How to cook parfa at home

Gentle French dessert has simple manufacturing technology. The standard parfa recipe at home has in its composition light cream cheese, vanilla, berry syrup or jam, chicken eggs. Here is what the sequence of actions looks like when cooking this confectionery product:

  1. Egg yolks Separate from proteins, beat until a homogeneous thick mass is obtained.
  2. Creamy cheese Couple with vanilla and sugar, beat up to a homogeneous mass. Add chilled fat cream, continue whipping.
  3. Connect the cheese mass and cream from egg yolks, take care using a mixer.
  4. To give a dessert a certain taste, enter the desired crushed product, syrup, cream, jam, jam or food flavoring and mix thoroughly.
  5. Pour mass by molds, cool up to 5-7 ° C or freeze.
  6. To prepare a multi-layer confectionery product, divide the ready-made mass into several parts and lay them out, alternating with a jam, ice cream, confiture, mousse or pieces of berries, fruits. After laying the layer, cool the dessert - so the boundaries will turn out to be more even.

Recipe Parf.

A classic American parfa is prepared from cream, ice cream and berry jelly. All components equal layers (from 3 to 5) are sequentially lay out on the bottom of the Fozerer, glasses for champagne or high glass. Decorate the finished dish with a cap of whipped cream, chocolate crumb, mint leaves. Cooking parfa at home is an easy task that requires only patience and accuracy. So that the sweet dessert is tasty, beautiful, follow the recipe, do not rush.

Classical

  • Time: 90-100 minutes.
  • Number of portions: 5 persons.
  • Calorie dish: 245 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Kitchen: French.
  • Difficulty: Easy.

Prepare yourself a beautiful gentle classic parfa with fresh berries. The air dessert melts in the mouth, and juicy strawberries perfectly complements the creamy taste of the mascarpone cheese. Serve confectionery is taken in low wide transparent glasses, through the walls of which their contents are clearly visible. When mixing components, leave 1-2 quantity of strawberry for decorating.

Ingredients:

  • Maskarpone cheese - 200 g;
  • Sugar sand - 5 tbsp. l.;
  • Cream 27-30% - 250 ml;
  • Vanillin - ½ tsp;
  • Strawberry fresh - 100 g;
  • Mint - 5 leaves.

Cooking method:

  1. Connect mascarpone, sugar, vanillin. Beat until the thick homogeneous mass is obtained.
  2. Cream whipped until the whisk starts to leave obvious uncomfortable traces.
  3. Connect two masses, mix thoroughly with a whisk.
  4. Strawberry rinse with running water, remove the fruit, cut the berries with smooth quarters. Add them to the cream.
  5. Pour the resulting mass on small transparent glasses, clean the refrigerator. Before feeding, decorate mint leaves.
Classic parfast

Banana

  • Time: 90-100 minutes.
  • Number of portions: 5-6 persons.
  • Calorie dish: 256 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Kitchen: French.
  • Difficulty: Easy.

Prepare a tender cream parfa from ripe bananas on a pillow of a sweet dense cream. So that the dessert is better preserved the form and remains fresh, freeze it at temperatures from -20 to -15 ° C. So the confectionery will keep your taste for a long time. Decorate a banana parfal with a ground cinnamon, a large chocolate chip or dessert sauce cream-brulee. The feed can be made more original if it was in the center of the finished product at an angle of a solid brownish wand.

Ingredients:

  • ripe large bananas - 2 pcs.;
  • condensed milk - 6-7 tbsp. l.;
  • butter creamy - 50 g;
  • Maskarpone cheese - 200 g;
  • Sugar sand - 5 tbsp. l.;
  • Cream 30% - 250 ml;
  • Cinnamon hammer - 1 tsp.

Cooking method:

  1. Bananas Clean the peel from the peel, cut the ends (3-4 cm to the center), the remaining part cut the circles with a thickness of 5-8 mm.
  2. With the help of a blender, turn the tips of bananas, condensed milk and butter with a homogeneous mass. Spread it on the glasses, align the layer, lay out banana mugs on top, put cooling.
  3. Add sugar to cream, sweat to sharp outstanding peaks.
  4. Add cream cheese mascarpone, carefully mix the mass of a mixer 3-4 minutes.
  5. Explore the resulting air cream on the molds, lay on top of the remaining bananas mug, sprinkle with a cinnamon with ground, cool.
With the addition of banana

Chocolate

  • Time: 2 h. 20 minutes.
  • Number of portions: 4-5 persons.
  • Calorie dish: 261 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: Italian.
  • Difficulty: Easy.

Prepare a gentle chocolate cream parfa, adding a egg liquor "Beylis" to it. Delicious two-layer cooled beige-brown dessert is served, decorated with shallow chocolate crumb or large chips. Alternative feeding option is more complicated, but it looks much attractive: freeze the parfast, and the chocolate designed for decorating is melt. Hot weight Pour the top of the dessert and immediately remove the molds freeze. The result will be a shiny solid chocolate plate on the surface of the confectionery product.

Ingredients:

  • Milk chocolate - 90 g;
  • Cream 30% - 320 ml;
  • Chicken egg - 2 pcs.;
  • Sugar sand - 5 tbsp. l.;
  • Vanillin - ½ tsp;
  • Bayyliz liquor - 20 ml.

Cooking method:

  1. Egg protein separated from yolks, take up, adding vanillin, sugar. Gradually enter cream.
  2. From the tile of milk chocolate, we separate 2-3 pieces, leave freeze inside the freezer.
  3. The remaining part of the chocolate is melted in a water bath, connect and beat from 1/3. Equal equal portions on small glasses, put cooling.
  4. To another part of the cream, add a liqueur, thoroughly mix the currency.
  5. Scroll to frozen chocolate pieces.
  6. Remove the glasses from the refrigerator, lay out liking cream in them, cool again. Decorate with chocolate crumb.
Using chocolate

Curd

  • Time: 90 minutes.
  • Number of portions: 4-5 persons.
  • Calorie dish: 162 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: Russian.
  • Difficulty: Easy.

Cottage cheese parfast, decorated with red currant, is great for feeding after dense lunch. The rubbed cottage cheese, mixed with sour cream, vaniline and egg yolks, has a very delicate taste, complemented by the tart aroma of lemon zest. Such a confectionery can be supplied as an independent dish or serve a decoration for a light cake.

Ingredients:

  • Cottage cheese coarse-grained - 150 g;
  • Chicken egg - 2 pcs.;
  • Sugar sand - 6 tbsp. l.;
  • Vanillin - 1 tsp;
  • Red currant - 1 handful;
  • sour cream 10% - 100 ml;
  • Lemon - 1 pc.

Cooking method:

  1. Berries rinse with running water, remove the twigs.
  2. Egg yolk separated from the protein, wipe with sugar to a homogeneous mass.
  3. Cottage cheese wipe 2-3 times through a fine sieve, add sour cream, egg yolk, vanillin.
  4. Beat until a homogeneous air mass.
  5. Separate lemon zest with a grater. Add to the curd mass, mix.
  6. Putting on cups, cool.
  7. Decorate before feeding with berries.
Curd delicacy

Strawberry

  • Time: 150-180 minutes.
  • Number of portions: 6 persons.
  • Calorie dish: 193 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Kitchen: French.
  • Difficulty: average.

Aerial confectionery, prepared by a prescription from French cuisine, is perfect for feeding to the afternoon with a cup of hot tea. Both used creams are melted in the mouth, and their layers, separated by fresh berries, are easily distinguishable from each other. The dish looks like the best desserts in the photo from restaurants and does not need additional decoration.

Ingredients:

  • Strawberry fresh - 150 g;
  • Cream - 200 ml;
  • Sugar sand - 9 tbsp. l.;
  • Sugar powder - 1 tbsp. l.;
  • cottage cheese - 100 g;
  • lemon - 1 pc.;
  • Egg chicken - 1 pc.

Cooking method:

  1. Lemon rinse. Separate the zest with a shallow grater.
  2. Strawberry rinse, remove the fruits. 2/3 berries Grind the blender. The rest do the halves.
  3. Egg yolk separated from the protein, add 4 tbsp. l. Sugar, mix.
  4. Wipe cottage cheese through fine sieve 2-3 times, beat by adding egg yolk. To the curd cream, add lemon zest.
  5. Separately whisk protein with the remaining sugar and cream. Connect them, add strawberry puree, mix thoroughly.
  6. At the bottom of the transparent glasses, lay out curd cream. Cross the layer, cover the halves of strawberries.
  7. Place the creamy-strawberry cream from above, decorate with sugar powder. Cool the parfast until the filing.
Dessert with strawberries

Raspberry

  • Time: 5-6 hours.
  • Number of portions: 4-5 persons.
  • Calorie dish: 185 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: American.
  • Difficulty: average.

Prepare a beautiful puff dessert from a light curd cream and fresh raspberries, taking as a base just jelly. The finished confectionery will be attractive, gentle, very tasty and not too sweet. For additional decorations, leave one berry on the portion of the parfast. Fresh Malina can be decorated on top of a cap from thick whipped cream.

Ingredients:

  • Raspberry fresh - 100 g;
  • water distilled - 100 ml;
  • Gelatin instant - 2 h.;
  • Chicken egg - 2 pcs.;
  • Degreased yogurt - 150 ml;
  • Cottage cheese - 150 g;
  • Vanillin - 1 tsp;
  • Sugar sand - 9 tbsp. l.;
  • Whipped cream - 1 cylinder (250 ml).

Cooking method:

  1. Distilled water heat up to 80 ° C, solvent gelatin.
  2. Malina rinse, remove the garbage. Wipe through the sieve. The resulting Cashitz and remnants of the sieve strain with the help of Marli. Squeeze a lot.
  3. Add 3 tbsp to the resulting raspberry juice. l. Sugar, stir. Enter dissolved gelatin, mix.
  4. Separate yolks from proteins, stir with the remaining sugar, vanilla.
  5. Cottage cheese wipe through fine sieve 2-3 times. Enter the yolk, yogurt, take up to homogeneity. Divide the cream dummy.
  6. Lay out the curd cream (first part) on the bottom of small glasses, crumple the layer.
  7. Top pour the workpiece for raspberry jelly. Remove in the refrigerator for 4-5 hours until it is frozen.
  8. Put the second part of the curd mass. Top decorate whipped cream cream from the cylinder.
With fresh raspberries

Caramel

  • Time: 3-4 hours.
  • Number of portions: 5-6 persons.
  • Calorie dishes: 298 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: Italian.
  • Difficulty: average.

The original recipe for a sweet-salty liquid caramel is perfectly combined with a lightly creamy parfast. The dish comes out gentle, beautiful, but very calorie. When infusing the caramel in a whipped eggs, remember that it is necessary to do it slowly, otherwise the cream will come up and deterrent. Remains of liquid caramel sauce use for decoration before feed.

Ingredients:

  • Cream 30% - 250 ml;
  • Cane sugar - 1/2 cup;
  • salt - 1 tsp;
  • Distilled water - ¼ cup;
  • Creamy oil - 50 g;
  • Egg chicken - 3 pcs.

Cooking method:

  1. Take a saucepan with a thick bottom, put warmer.
  2. Pour sugar, pour water. Boil until caramel begins to form. Do not mix.
  3. 50 ml of cream Put boiled.
  4. Separate egg squirrels from yolks, whip the stationary mixer. When the mass becomes thick, pour the thin flowing of 2 tbsp. l. Sugar syrup, without stopping a mixer.
  5. Wake up the remaining piece of cream, add the protein caramel cream.
  6. To boiling caramel add salt, preheated cream. Mix thoroughly, enter the creamy oil. Leave cold until the caramel sauce temperature reaches 20-25 ° C.
  7. At the bottom of the transparent glass, lay out some of the cream, crumple the layer, freeze.
  8. Top pour caramel sauce. Next - another cache cream hat.
  9. Cool dessert.
With caramel

Lemon

  • Time: 20-30 minutes.
  • Number of portions: 4-5 persons.
  • Calorie dish: 272 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: American.
  • Difficulty: Easy.

Prepare a homely gentle parfa on a very fast recipe-five minutes from American cuisine. The key feature of the dish is the formulation, entirely composed of ready-made ingredients that do not require long or complex culinary processing. So, you can prepare a gentle cool lemon parfa for half an hour before the arrival of guests.

Ingredients:

  • lemon - 1 pc.;
  • lemon jam - 100 g;
  • sour cream 30% - 200 ml;
  • Sugar sand - 6 tbsp. l.;
  • Maskarpone Cheese - 250 g

Cooking method:

  1. Lemon rinse, separate the zest with a shallow grater.
  2. Connect the cheese of mascarpone, sugar and sour cream. Beat until homogeneous mass. Add lemon zest.
  3. Explore the two equal parts of the cheese cream on the portion glasses, preducing it with a lemon jam.
With lemon

Cheese

  • Time: 60-80 minutes.
  • Number of portions: 5 persons.
  • Calorie dishes: 240 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Kitchen: French.
  • Difficulty: average.

Make a gentle chocolate-orange parfa based on a fuel cream cheese mascarpone. The dessert for the prescription of French cuisine turns out to be melted in the mouth, sweet, and the taste of the orange is perfectly combined with bitter chocolate and cinnamon . To decorate a parfast, use whole cinnamon sticks or pieces of chocolate left after cooking.

Ingredients:

  • Bitter chocolate - 50 g;
  • Cinnamon - 1 pinch;
  • Maskarpone cheese - 350 g;
  • Vanillin - 10 g;
  • Sugar - 80 g;
  • Orange large - 2 pcs.

Cooking method:

  1. Orange rinse, separate with the help of a grater 2 teaspoons of the zest.
  2. Orange juice Squeeze, add 30 g of sugar to it, mix. Boil until the consistency of thick syrup is obtained. Leave to cool.
  3. Add the remaining sugar, vanillin, vanity to the cheese, shave.
  4. Bitter chocolate melt on a water bath.
  5. By half a mascarpone cheese, add chocolate, cinnamon. Stir, cool.
  6. In the second half of the cheese, constantly stirring, enter the orange zest, syrup.
  7. Make a two-layer parfa from two columns.
With cheese

Coffee

  • Time: 90 minutes.
  • Number of portions: 5 persons.
  • Calorie dish: 208 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Kitchen: French.
  • Difficulty: Easy.

Prepare an air cream parfa based on a sweet coffee syrup. This cool dessert is a little burtrite as a real coffee. Remember that syrups do not need to mix during cooking. For feed, you can use in addition to chocolate crumbs of cinnamon stick, which is perfect for the creamy-raw mass of dark beige.

Ingredients:

  • Hammer coffee - 4 tbsp. l.;
  • Maskarpone cheese - 250 g;
  • Milk 3.2% - 100 ml;
  • Sugar - 8 tbsp. l.;
  • Bitter chocolate - 20 g;
  • Vanillin - ½ tsp;
  • Chicken egg - 2 pcs.

Cooking method:

  1. Chocolate freeze.
  2. 1 tbsp. l. Sugar Fill 10 ml of water, boil. Examine to the consistency of thick syrup.
  3. Egg proteins separate from yolks, beat. Thin tempeck pour sugar syrup. Put cool.
  4. Cook coffee, add 3 tbsp. l. Sahara. Examine before receiving the consistency of the thick syrup.
  5. Add remaining sugar, vanillin, milk to the cheese. Wake up, gradually adding coffee syrup.
  6. Chocolate fold.
  7. Put a coffee parfa on the bottom of the batch cup, cool, decorate with a protein cream, suck with chocolate crumb.
Coffee Parf.

With yogurt

  • Time: 5-6 hours.
  • Number of portions: 6 persons.
  • Calorie dish: 154 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: Russian.
  • Difficulty: Easy.

Aerial yoghurt-cherry parfair is perfect for a small feast or tea party. The dish is not too calorie, very gentle, easy. So that the jelly does not penetrate between the walls of the glass and the yoghurt cream, freeze the workpiece before adding a piece of berries. The cherry itself in the recipe can be replaced by any other berry that will give a lot of juice.

Ingredients:

  • yogurt 8-10% - 100 ml;
  • Cream - 200 ml;
  • water distilled - 100 ml;
  • Thickener for cream - 10 g;
  • Sugar - 80 g;
  • Cherry - 200 g;
  • Gelatin instant - 2 tbsp. l.

Cooking method:

  1. Water boost, add gelatin, stir. Leave to cool.
  2. Remove the bone from the cherry, put a third berry.
  3. The rest of the cherry wipe through the fine sieve. Press the meal with gauze.
  4. Half the resulting juice and 30 g of sugar add to dissolved gelatin, mix thoroughly.
  5. Cream Mix with thickener, sugar, yogurt. Whip, gradually adding juice.
  6. Berries without seeds Cut the halves.
  7. At the bottom of the portion glasses, lay out yoghurt cream. Burnt on top of the berries on top, pour jelly.
  8. Leave the parfast glance at 5-7 ° C 4-5 hours.
Using yogurt

With wine

  • Time: 4-5 hours.
  • Number of portions: 4 persons.
  • Calorie dish: 257 kcal / 100 grams.
  • Purpose: Cold dessert.
  • Cuisine: Italian.
  • Difficulty: Easy.

Prepare an air cold park from wine to the classic recipe for Italian cuisine. Surprise your guests an unusual taste of a cool dessert based on cream, decorated with fresh forest berries. You can file a dish with a sweet berry jam, chocolate tile. Remember that any red wine, except sparkling can be used in the recipe.

Ingredients:

  1. Chicken eggs - 3 pcs.;
  2. Wine red dry - 50 ml;
  3. Cream 30% - 200 ml;
  4. Blueberry - 1 handy;
  5. Sugar powder - 40 g.

Cooking method:

  1. Egg yolks Separate from proteins, add sugar powder, scroll.
  2. Put yolks on a water bath, pour the red wine, stir.
  3. Chilled cream whipped, gradually adding yolks and wine.
  4. The resulting workpiece for the parfaire decompose on silicone forms, freeze.
  5. For feed, get a parfaque from the molds, decorate with fresh berries.
PARFE-CHTO-TAROE-KAK-GOTOVIT

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Hello everyone friends.

Parf is one of the favorite dishes of many. Moreover, it is the dessert that serves as an excellent pretext for a pleasant time, discussing important cases and decision-making. Today, the site "Beautiful and Successful" will answer the question "How to make a fruit parfair - a delicious frozen dessert?". Surely you have dried salons. And it is not surprising! After all, this dish of French cuisine is asking for your table.

What is parfast

Parf (FR. Parfait) translates from French as "impeccable, beautiful." Dessert was invented in France. In culinary books, he is known since the end of the 19th century.

A classic parfais is a puff dessert from fruits or berries with whipped cream. Usually it is served cold or even frozen, but I like most of all to use the ingredients cooled in the refrigerator.

Many countries adopted the recipe of a parfair and added something to their own. In the US, for example, add ice cream balls, cookies and other ingredients.

From the history of dessert

Как приготовить десерт парфе в домашних условиях

It is believed that the parfa appeared at the end of the 19th century in France, in the era, when there was no refrigeration equipment and freezer, and the ice was used instead. Exquisite dessert mainly prepared at the Royal Kitchen. The high percentage of fatty was achieved through the use of thick cream, which during the beating gave a porous and air structure. The bowl was immediately cold on the ice-snowing pillow, at the expense of which ice crystals did not have time to form in the parfa, the dessert was obtained by gentle, porous and perfect.

Features of cooking

For the preparation of a parfair, justifying its name, do not necessarily have great culinary skills and experience, but you need to know and take into account several points.

  • Cream will be better cheb if they are chilled.
  • For the preparation of a parfa use high fat cream.
  • The traditional version of the parfaisa provides for the use of egg yolks. You can meet the recipes parfa with egg whites and completely without eggs. In such cases, soft cheese can be added to the dessert. Eggs whole in the dessert are rarely added. Unused proteins or yolks need to be used in the near future: they can be stored in the refrigerator not more than 2-3 days.
  • Yolks in cooking parfa are often brewed with syrup or milk. They should be hot, but not burning, otherwise yolks can curl. When the syrup or yolk milk is introduced, it is necessary to beat.
  • If the dessert must be puff, then after laying out a new layer it is necessary to put it in a refrigerator for 10-15 minutes. Then the layers do not mix, thanks to which the parfast will look exquisite.

Before serving, you can pour chocolate or syrup before serving, sprinkled with nuts. If it became cold in the form, it must be removed from it and shifted on the plate.

What to choose fruits for parfa?

When choosing ingredients for a fruit parfa, you can get raised from the soul. First of all, focus on your preferences and love for concrete fruits. In this amazing dessert, each fruit is beautiful in its own way.

The most common banana, orange and apple parfair. Of course, you can cook not only fruit parfast, but also berry, and fruit-berry. By the way, recently "beautiful and successful" shared with their readers recipes of very tasty berry desserts.

Secondly, focus on the situation for which this wonderful dessert is being prepared. For example, for family pleasure you can take 1-3 fruit. For a large company optimally parfa from fruit assortment. And for the holiday, it is advisable to choose thematic fruits, such as apples for apple rescue.

Classic parfast

Как приготовить десерт парфе в домашних условиях

The classic parfa is done very easily and simply, does not take a lot of time. The only difficulty is to choose the right cheese. However, it is very easy to find in supermarkets. Normal Italian cream cheese for desserts, such as mascarpone.

As already wrote, when cooking this dessert, you can freely include your fantasy and add a variety of berries, fruits, syrups, and so on.

Ingredients:

  • Italian cream cheese for desserts - 250 grams
  • Sugar - 6 tbsp. span
  • Fat cream - 250 grams
  • Vanilla - 1 teaspoon
  • Filler - - to taste (berries, fruits, syrups ...)

Number of portions: 3-4

How to cook

  1. In deep dishes it is necessary to beat (with the help of a mixer) to a homogeneous mass cream cheese (room temperature), sugar and vanilla
  2. In another bowl, sweat the cream until they become lush
  3. Next, the mixture must be combined and mixed.
  4. It should be homogeneous and thick mass, as in the photo. Next, the mass is pouring around the cups, put a while in the refrigerator, add berries (or what you have), mix and can be served.

Classic

In a classic parfa, the recipe of which is presented in the article, except for the main products, which will be discussed below, include such ingredients as a variety of exotic flavors, various additives: cocoa, chocolate, cinnamon, rum, vanilla and other yum.

The effect of melting in the mouth is achieved due to the fact that the parfa is initially prepared in such a way that the prepared mixture acquires the desired density with long-term cooling in the molds.

Cooking Parf: Basic Recipe

Как приготовить десерт парфе в домашних условиях

The confectionery dessert is based strongly whipped cream, proteins or yolks, sugar, vanilla. Then this mixture is subjected to freezing in special molds. Parf may include fruits and berries, cocoa, chocolate, brandy, coffee and more.

So, for cooking you will need:

  • four chicken yolks;
  • salt at the tip of the knife;
  • one glass of sugar powder;
  • a quarter of a glass of hot but not boiling water;
  • 500 ml of high-liquid cream, they must be thick and necessarily natural.

Cooking method:

  1. Yolks Put in the container, salt and beat to the formation of a stable white mass.
  2. Pour hot water into a small saucepan, pour into it the sugar powder, mix thoroughly. Bring, constantly stirring, to a boil, then reduce the fire and boil up to uniformity about 5 minutes. Give the resulting syrup slightly cool
  3. Next, in the prepared yolks, pour hot sugar syrup with a thin stream, while not stopping to beat the mass. You must have a foam substance of thick consistency, brilliant in appearance.
  4. Cream well cool, after which beat about 10 minutes. Penka must stand.
  5. Both masses accurately mix and put in the form that you will preliminarily eliminate the food film.
  6. Cool your parfast in the freezer for 5 hours.

American parfast

In our country, the most famous is the option of cooking parfaran in American. Most often it is a dessert that is prepared from several layers of whipped cream and gelatin dessert with fruit-berry ingredients. The composition of such a parfa may also include nuts, syrups, liqueurs and others.

Make it in special high summers in such a way that the layers do not stir and visible well from the side. Decorate with chocolate sprinkling, coconut chips, berries both fresh and frozen.

What ways still have

Как приготовить десерт парфе в домашних условиях

Now you know the basic method of cooking this dessert. Let's consider other options. For example, a chocolate parfair whose recipe is extremely simple.

In order for your parfast to become chocolate, a melted chocolate or cocoa powder is added to the basic recipe. If you have chosen chocolate, then it should be pouring into the cooked syrup and stir, and the cocoa is better mixed with sugar powder.

But the berry parfa can be prepared using absolutely any berries - strawberries, strawberries, blueberries, currants, cherry, gooseberry, raspberry, cranberry and others. They can be canned, frozen, fresh, sugar - it all depends on your imagination and taste preferences. A berry syrup is added to the basic recipe. To do this, break a glass of berries, mix it with 1/4 cup of water and boil up to boil, add to the rest of the recipe ingredients. Lay out such a parfast layers, alternating whole or sliced ​​pieces of berries with a whipped mass, after which everything is frozen at least 4 hours.

Classic Recipe Parf without Eggs

Composition:

  • Creamy cheese - 0.25 kg;
  • Cream with fatty 33% - 0.25 l;
  • Sugar (small) - 120 g;
  • Vanilla sugar - 10 g;
  • Syrup, fresh or frozen berries (for feed) - to taste.

Cooking method:

  1. Cheese get out of the refrigerator in advance - by the time of the preparation of the dessert it should be room temperature.
  2. Beat the cheese with a mixer, add ordinary and vanilla sugar to it. Take all together before getting a lush cream mass.
  3. In a separate tank, scam.
  4. Connect the cheese and cream masses, mix them with a blade, making vertical movements.
  5. Spread the creamy mass in the creams, remove them for a couple of hours in the refrigerator or for 30 minutes in the freezer.

Before serving to the table, paint the touch with syrup, decorate berries.

Gentle and air

Parf is a delicacy that literally melts in the mouth. In restaurants, this dessert is quite expensive. His taste resembles ice cream, but in contrast to him it is more tender. If several words characterize the parfast, the recipe for the preparation of which will be provided in the article, then the following is: delicious, cold, fragrant dish. This dessert is certainly worth a try.

Recipe Parf at home

Как приготовить десерт парфе в домашних условиях

To try this extraordinarily delicious dessert, it is not necessary to go to the restaurant or another such place. We offer you a few recipes parfa, which you can easily cook at home. Homemade will certainly appreciate your efforts.

So, classic parfast

The recipe assumes the presence of the following products:

  • cream cheese;
  • cream;
  • any berries or fruit;
  • yolks;
  • Vanillina;
  • Sahara.

The recipe for cooking looks like this:

  1. Yolks must be thoroughly beat. Add salts on the knife tip to speed up this process. You can beat a mixer.
  2. We take cheese, add sugar and vanillin to it. We whist all before receiving a homogeneous mass.
  3. Take chilled cream. Beat them and connect with a cheese mass.
  4. Add yolks. Carefully beat the whole lot.
  5. Unlock by molds.
  6. We remove into the refrigerator for several hours. Chilled dessert can be decorated with raspberries or strawberries.

Now that you know how to cook a parfast, you can do it with different tastes. Love chocolate? Make a parfast with him. To do this, you can take cocoa powder or melted chocolate. Do you have frozen currants, raspberries, cherry or other berries? You can also use them in the preparation of a new unusual dessert. To do this, you need to cook berry syrup.

The sequence of actions in this case will be as follows:

  1. Take a glass or two frozen berries. Put them on the plate and leave for two hours at room temperature.
  2. When the berries are rejoicing, they are scattered.
  3. Then add water, sugar and boil before boiling.
  4. After that, remove from the stove and cool.
  5. Add to the bulk by laying out layers.

Banana parfast

Как приготовить десерт парфе в домашних условиях

We offer you another recipe that will undoubtedly like not only adults, but also for children. The recipe for cooking is completely simple. Products we need the same that we used for classic. For some exceptions: We will not need soft cheese, we will take a banana and milk instead.

Recipe:

  1. Yolk Beat together with vanilla and sugar in a homogeneous mass.
  2. In the pan pour a quarter of a glass of milk and bring it to a boil.
  3. We pour milk into the egg mixture.
  4. Constantly stirring to bring on medium heat until thickening. We remove from the stove. Leave to cool.
  5. In the mixer grinding the banana to the keshitce state.
  6. Banana mashed puree spread in milk.
  7. Add whipped cream.

Dessert is almost ready. It remains only to decompose it according to the molds and remove into the refrigerator for cooling. Enjoy your meal!

Chicken parfast

Как приготовить десерт парфе в домашних условиях

Dessert can be prepared not only sweet, with the addition of berries, fruits and chocolate, but also with the addition of meat and vegetables. The dish in any case will be gentle and air like mousse. We offer to get acquainted with another recipe. We will need: boiled chicken meat, milk, salt, butter, eggs.

Recipe:

  1. Be whipped with a mixer egg. We pour them into milk.
  2. Cut the meat into small pieces. Lay out in the dairy mixture. Solim, add melted butter. Whip the mixer.
  3. Spill in the molds that pre-lubricate with butter.
  4. The dish is prepared within an hour. You can add a spoon with brandy to the dough. Parf succeed more fragrant and piquant.

Little tricks

  1. All products of which will prepare parfa (recipe with photos are presented in the article) must be chilled.
  2. The layers should not be mixed, so the dishes should be quite high.
  3. Yolks need to beat very carefully. So that white foam formed.
  4. The dishes for laying out the parfa is best to take transparent to be seen separate layers.
  5. Be sure to wash eggs thoroughly. Also note that they are fresh.
  6. To prepare a dessert parfa (a recipe you can come up with both myself) you can take any fruits and berries.
  7. You can add a cognac or liquor to the mixture.
  8. Before serving, delicious delicacy must be thoroughly cool.
  9. Ready dessert can be decorated with grated chocolate, nuts or berries.

Coffee Parf.

Как приготовить десерт парфе в домашних условиях

Composition:

  • Milk - 100 ml;
  • Natural ground coffee - 16 g;
  • egg yolks - 3 pcs.;
  • Small-crystalline sugar - 40-60 g;
  • Cream (fat) - 0.3 liters.

Cooking method:

  1. Milk mix with coffee, put on a slow fire. Heat, not bringing to a boil. Give the milk to stand 5-10 minutes so that it is slightly cooled and fill, strain.
  2. Yolks are scattered with sugar and brew them with milk with coffee, at the same time whipping. Put on a slow fire and cook before thickening.
  3. Clamp cream in the refrigerator.
  4. Beat the cream and enter them into the cooled cream, gently mixing the mass of the blade.
  5. Spread the parfast vases, cool in the freezer for 3-4 hours.

Parf, cooked according to this recipe, please contact coffee lovers. You can decorate it with chocolate, coffee liqueur, whipped cream.

Chocolate parfast

Composition:

  • Chocolate (bitter or milk) - 90 g;
  • Cream with fatty 33% - 0.35 liters;
  • egg whites - 2 pcs.;
  • Sugar - 100 g;
  • Vanillin - 2 g;
  • Chocolate or cream liquor - 20 ml (not counting the flow rate).

Cooking method:

  1. Proteins separate from yolks. Place them in dry capacity, take the peaks.
  2. Continuing to beat, enter sugar minor portions, then vanillin.
  3. Separately scatter cream, connect them with protein mass, stirring it.
  4. From chocolate, slide a piece weighing 20-30 g, put in the refrigerator.
  5. The remaining chocolate is melt in the water bath.
  6. From the protein-cream mass separated the third part, mix it with warm, not yet time to frozen chocolate, spread it in the cream and remove them for 10-20 minutes in the refrigerator.
  7. In the remaining protein-cream mass, enter the liqueur, well stirrel or even take it.
  8. Spread cream in the cream on the cream on top of the chocolate layer. Remove in the refrigerator for 15 minutes.
  9. Chocolate remove from the freezer, soda. Sprinkle your dessert. Put it in the refrigerator, this time for 2-3 hours.

Parf, made on this recipe, looks festive and elegant, it can become decoration of the festive table.

Parf - French dessert, to taste resembling ice cream. This gentle cream cream is made with the addition of eggs or cream cheese, due to which it has a dense consistency and does not melt long. Often, dessert is made with the addition of chocolate, coffee, fruit and berries, thanks to these additives, the delicacy not only acquires a new taste, but also looks more festive and bright.

How to cook fruit parfoot from apples?

Как приготовить десерт парфе в домашних условиях

The peculiarity of this parfa is the lack of raw eggs that every person loves. But even without eggs, apple dessert is just beautiful. And you can enjoy them almost every day.

And on a hot day to apples, it is recommended to add berries to get a new recipe for a fruit-berry parf.

Ingredients:

  • Apple puree - 1 cup;
  • Cream 33% - 0.5 glasses;
  • Sugar - 180-200 grams (1 cup);
  • Juice of one lemon.

Puree you can prepare yourself or buy ready. You can even compare and buy a baby apple puree (or apple-pear, apple banana and so on).

Cooking

  1. The mashed potatoes must be carefully mixed with sugar and put in the refrigerator for about an hour.
  2. Next cream you need to beat well with lemon juice. If you wish, you can add chocolate, cinnamon or a little vanilla.
  3. Stir the puree and cream. Then the parfast must be distributed over the molds and put freeze. Cooking time is 8-10 hours. Amazing fruit parfaped!

All the best!

Parf

Parf is a soft, thick, frozen dessert with sugar syrup, whipped eggs, cream and aromatic additives. For the aromatization of the parfa, the recipes most often use vanilla, rum, brandy or liquor, coffee and chocolate. The prepared mixture for the parfa is laid out into portion molds and cooled within a few hours. The finished dessert is laying out on a plate or suitable biscuits, depending on the recipe decorate nuts, berries or grated chocolate. In culinary books, they advise to use the simplest forms for parfa (rectangular or round) so that the finished dessert is easy to remove.

In the section "Parf" 59 recipes

Апельсиновое парфе

Orange parfair is a cooled cream-based dessert, for the preparation of which the ice cream machine is not required. In addition, the dish is very simply done and looks impressive. ...

Sugar, water, egg, raspberry, sour cream, biscuit cookies, sugar, water, liquor

section: Parf

3/4 cup of sugar sand, 3/4 cups of water, 8 egg yolks, 1 cup of cream, 1 teaspoon of almond essence, 2 tablespoons of finely naked almond nuts

section: Cookbook Niro Wolfe, Parf

Parf - Dessert Easy and gentle, excellent alternative to cakes, cake and ice cream, which can be prepared on your own.

The author of the dessert is unknown. It is believed that for the first time appeared in France in the 19th century, when there were no refrigerators and freezers and ice was used for cooling. Translated from French means "perfect", "exquisite".

As a rule, prepare from the milk-egg mass. Tender air texture give whipped fatty cream.

A classic French parfa consists of such ingredients as: parfe-chto-taroe-kak-gotovit

  • Cream;
  • Eggs;
  • Sugar;
  • Sweet syrup.
  • In addition, the dessert can be added:
  • Nuts;
  • Chocolate;
  • Seeds;
  • Coffee;
  • Muesli.

Served in high glasses or glasses and consists of several alternating layers of ingredients.

The dish under this name is also prepared from vegetables, meat, seafood.

American parfast

Today, not only the French version, but British and American is distributed.

In the American recipe more ingredients. The most popular dessert ingredients include:

  1. Yogurt. The most popular and beneficial ingredient in the parfast. Must be thick, can also be acidic;
  2. Cottage cheese. You can prepare a parfast with conventional cottage cheese or ricotta, which is well combined with fruits and nuts;
  3. Nuts, seeds and seeds. Here is complete freedom, add what you have and love:
  • Pecan nuts;
  • Walnuts;
  • Cedar;
  • Pumpkin seeds;
  • Sunflower;
  • Chia;
  • Flax;
  1. Granola or Muesli. It is better to cook homemade;
  2. Honey;
  3. Peanut butter;
  4. Fruits - fresh, frozen, dried or stew.

Most often prepare with:

  • Apples;
  • Bananas;
  • Malina;
  • Pineapples;
  • Mango;
  • Pears;
  • Blueberries;
  • Dried cranberries.

Cookie pieces can be added.

As a rule, do not frozen, but only cooled within a few hours in the refrigerator. After cooling before the feed is decorated with whipped cream.

British parfa is a pasta of meat or liver, which is treated with alcohol.

Features of cooking parfast

The ingredients used in the recipe need to cool or even freeze slightly.

If yolks and proteins are used, beat carefully before the formation of foam. Before breaching the egg you need to wash and take surely fresh.

Cream should be fatight at least 33 percent. With less fatty when adding fruits and berries, especially acidic, can curl, as a result, the finished dessert can be sour taste. It also refers to juice with sour taste.

The best additives vanilla, chocolate, coffee.

When breaming the mixture, you can add cognac, liquor.

When filling glasses, layers should not be mixed.

For a multilayer dessert, it is better to take transparent glasses or glasses.

After cooking, the parfa is cooled or frozen.

Before serving, dessert can be decorated with grated chocolate, berries, pieces of fruits, nuts or seeds.

How to cook parfair recipes

Parf can be prepared in different ways. Below are recipes that will allow you to prepare a delicious home dessert.

Vanilla Parf - Classic Dessert

Ingredients:

  • 3 eggs
  • 75 grams of sugar powder
  • 250 ml of 33% cream
  • 1 teaspoon lemon juice
  • 1 pod of Vanilla

Separate yolks from proteins. Cut the pod of vanilla along and cleaned the seeds. Add to yolks and sugar powder. Beat yolks until the mixture becomes homogeneous and air.

In a separate bowl, beat the cream to a thick state, then add a mixture of yolks to them.

Square egg whites with lemon juice and beat. Then add to cream from egg yolk with cream and mix gently.

The shape is lubricated with oil and aluminum foil. Share on her mass, distributing evenly.

Wrap the edges of the foil so that it closes the entire surface of the mass tightly. Remove the refrigerator at least 6 hours.

A ready-made parfaper from the refrigerator 10 minutes before the filing, carefully removes foil.

A knife, moistened in water, cut the dessert with pieces and decompose on plates or wide dessert glasses. Decorate with seasonal fruit.

Berry parfast

Ingredients:

  • 4 eggs
  • 75 grams of sugar powder
  • 40 grams of blueberries
  • 60 grams of whipped cream
  • Juice 1 Lemon.

Separate yolks from egg proteins. Eggs whipped with sugar powder to a homogeneous mass, putting a dish on a saucepan with hot water.

When the cream heats up, remove and continue to beat until the mixture will not cool.

Beat yolks to foam formation.

Purge berries blender or wipe through a sieve.

Connect yolks with protein mass and gently add a blueberry puree to them.

Top laying whipped cream and sprinkle with lemon juice.

Freeze within 5 hours.

Yoghurt Parf with Malina

Ingredients:

  • 200 grams of natural yogurt
  • 200 grams of mascarpone or ricotta cheese
  • 3 tablespoons of sugar
  • 16 grams of vanilla sugar
  • 1 tablespoon gelatin
  • 200 grams of fresh raspberries (possibly frozen)
  • 1 tablespoon of raspberry juice
  • 2 tablespoons Lyme juice

Out of fresh raspberries so that no rotten. Rinse on the colander and give a track of excess water.

To postpone several berries for decoration.

Share cheese and yogurt in a bowl.

Add sugar and mix blender to homogeneous mass.

Add raspberry, lime juice and raspberry juice.

Stir the blender.

Dissolve gelatin in a small amount of hot water. Cool a little and pour into the fruit mass with a thin flower, stirring with a mixer.

Ceramic molds are fastened with parchment paper so that the edges are longer than 2 centimeters. Can be silicone.

Lay out the cooked mass and to dissolve.

Remove to the freezer for 3-4 hours.

Before feeding, lay out a ready-made parfair on a plate and decorate raspberry berries.

Tasty parfa with raspberries and white chocolate for sweet

Ingredients:

  • 100 ml of milk
  • 3 yolk
  • 40 grams of cane sugar
  • Package of vanilla sugar
  • 200 grams of oily cream
  • 100 grams of white chocolate
  • 200 grams of raspberries (fresh or frozen)

In the saucepan bring milk to a boil. Simultaneously in a separate bowl, mix egg yolks with sugar.

Boil water and put a bowl of egg mixture on it. When sugar is dissolved under the influence of temperature, gradually add boiled milk to the eggs. Beat up to homogeneous mass.

Then add white chocolate and wait until completely melts.

Cooling the mass thus obtained, add whipped cream.

Shoot the parfast to high glasses or banks. To decorate fruit from above.

Remove in the refrigerator. Before serving, you can pour a parfa with sweet fruit syrup.

Parf with fitness flakes for losing weight

Ingredients:

  • 1 cup of natural yogurt (150-200 grams)
  • 60 grams of flakes
  • 100-150 grams of berries (any)
  • 0.5 teaspoon of powdered sugar
  • 0.5 teaspoons of orange zest

Blender pürn the berries, leaving a little integer.

Grate the orange zest and add to the puree with sugar powder.

If the berries are sour, the amount of sugar can be increased to taste. Mix.

Choise nuts.

Pour yogurt on the bottom of the glade.

Then add several pieces of whole berries.

Add 2-3 tablespoons of berry puree and layer of nuts.

Then a layer of yogurt and a layer of berry puree.

Share a layer of fitness flakes.

On top to decorate berries. Remove in the refrigerator.

For sitting on a diet: Fruit parfair with flakes and honey

Ingredients:

  • 100-150 grams of fruit
  • 100-120 grams of cottage cheese
  • 50 grams fitness flakes
  • 0.5-1 teaspoon honey

Clear and cut fruit, such as pineapple, banana, orange.

Cottage cheese with a small amount of cream or milk. You can buy ready-made biothot.

Share layers in high transparent glasses. First, the layer of cottage cheese. Hiding honey.

Then add a layer of fitness flakes, several spoons of fruit.

Repeat the layers: a layer of cottage cheese and again layer of flakes.

Decorate with pieces of fruit or physalis.

Healthy Parf for Breakfast

Ingredients:

  • 3/4 cup of low-fat yogurt
  • 0.25 glasses of ricotta cheese
  • 0.5 teaspoons of lemon zest
  • 0.25 glasses of raspberries (you can take other berries)
  • 1 tablespoon of almond flakes
  • 1 tablespoon seed chia

Mix yogurt with ricotta cheese and grated lemon sister.

Place in a tall glass and decorate with fruit, chia and almond seeds.

Caramel-yoghurt parfa with stewed apples

Ingredients:

  • 3 apples, peeled and sliced ​​by cubes
  • 2 tablespoons of butter
  • 1 tablespoon cinnamon
  • 0.25 tablespoon salts
  • 0.25 cup of brown sugar
  • 2 glasses of yogurt
  • 0.25 glasses of water
  • 0.5 glasses of homemusley
  • 0.25 Cup of caramel syrup

Creamy oil in the pan melted.

In a bowl, mix pieces of apple with cinnamon, sugar and salt. Share on the pan and stew twenty minutes. In the middle of extinguishing pour 0.25 glasses of water. Stew until the apples break down and do not thicken. Remove from fire and cool.

Pour a piece of yogurt to the bottom of the glass. Add apples, then a layer of yogurt.

On top decorate with pieces of apples, berries, muesli. Hiding the syrup. Remove in the refrigerator for 1 hour.

Strawberry Parf with Chocolate

Ingredients:

  • 3/4 cups of strawberries
  • 0.5 tablespoon sugar
  • 125 grams of cottage cheese
  • 2/3 cup of oily cream
  • 0.5 teaspoons of vanilla extract
  • 1 tablespoon of lemon juice
  • Chocolate

Beat the cream to stable peaks.

Add cottage cheese, vanilla extract, sugar and lemon juice. Gently mix and shifted into high glasses.

Top laying pieces of fruit, berries, chocolate. Add another layer of creamy cottage cheese and again lay out a layer of fruit, berries, chocolate. Remove in the refrigerator to cool.

Orange-grape parfast

Ingredients:

  • 2 chicken squirrels
  • 150 grams of cheese mascarpone
  • 100 grams of sugar
  • 150 ml of oily cream
  • 1 orange
  • 20 grape berries (without seeds)
  • 1 teaspoon gelatin

Beat with 60 grams of sugar egg whites to a stable foam. Separately beat cream. Then gently connect proteins with cream and cream macarpone. Remove in the refrigerator.

Clear orange. Split into slices and cut into pieces by removing the skin.

Stay in the pan. Add remaining sugar. Heat stirring until sugar is dissolved.

Add a teaspoon (without a slide) instant gelatin. Peel to dissolve gelatin. OEELSIN CEDRA can be added if desired.

Take high glasses. At the bottom of laying a layer of orange jam. Then lay a layer of creamy cheese mass. From above another layer of orange jam.

Decorate with cut in half grapes and fresh mint leaves.

Grape parfoot with chocolate

Ingredients:

  • 250 ml of oily cream
  • 3 chicken eggs
  • 120 grams of sugar
  • 100 ml of milk
  • 100-150 grams of grapes
  • 30 grams of almonds
  • 100 grams of white or milk chocolate
  • Package Vanillina

For decoration: Ground natural coffee

Separate egg whites and put in the refrigerator.

Boil milk.

Yolks to be confused with 75 grams of sugar to a homogeneous mass. Beat the wedge, carefully pouring hot milk.

Remove in the refrigerator for half an hour.

Beat cream. In a separate bowl, beat proteins with sugar and vanilla.

Then gently mix cream, egg whites and yellow-milk mixture.

Scroll through the molds and remove in the freezer for 2 hours.

Share a frozen dessert on a flat plate or transparent creaman. From above, decorate grapes without bones and crushed almonds.

In the water bath, melt chocolate and pour a dessert. Sprinkle with ground coffee.

Coconut Banana Parf

Ingredients:

  • 4 egg yolk
  • 0.25 Corn Starch Glasses
  • 2 Coconut Milk Banks (Fatty)
  • 0.5 cup of brown sugar
  • 0.25 tablespoons of sea salt
  • 1 tablespoon of vanilla extract
  • 0.5 cups of coconut shavings
  • 6 tablespoons of fused oil
  • 3 tablespoons of honey
  • 4 Sliced ​​Banana
  • 1.25 cup of oily cream

Crushed cookies and chocolate pieces for decoration

In a saucepan mix egg yolks with starch. Add brown sugar, sea salt and coconut milk. Boil. Cooking 8-10 minutes, stirring constantly until the mass thickens to the pudding consistency.

Remove from fire, add vanilla and foiled oil. Shoot in a bowl, cover with a lid and let it cool completely.

Make a crumb. Put in a bowl of crushed cookies, a spoonful of honey, coconut chips and some oil.

Heat the oven to 180 degrees, put the mixture on the baking sheet, covered with baking paper. Bake to ruddy crust for about ten minutes. Remove out of the oven and cool.

In the bowl, beat the cream and add two tablespoons of honey.

Part of the crumb lay out in high glasses. Add a slices of banana, a mixture of egg yolks and one tablespoon of whipped cream.

Alternate layers, decompose on glasses. Remove the refrigerator at least half an hour. Before serving, you can decorate with grated chocolate.

Video recipes

See another recipe Parf from TV channel TV dialogue

Simple Coffee Parf Video Recipe

Cold dessert with soluble coffee from the Channel Secrets Channel

Each country has its own traditional national dishes, including desserts. Parf -dertes, which Russians loved not less than the French. In addition, it is preparing in a few minutes and can become a real decoration of the table.

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