Parfait
Parfait orginally was a dessert in France made with cream eggs and sugar. it comes from the french word meaning perfect, referring to the consistancy of being smooth and velvety in the mouth. In the UK it also refers to a cooked terrine usually consisting of liver and/or meat and liquers. The main difference from a pâté is the consistancy. We will focus on the dessert today and have a savory parfait later on. 900ml cream
8 yolks
180g sugar
2 leaves gelatine Heat cream in pot on stove till just boiled. cream yolks and sugar together until light and airy. bloom gelatin in cold water until soft. Squeeze out water. add into cream off heat. add cream to yolk mix slowly until incorporated.
pour into water molds you please. set in fridge till firm.
enjoy!
