Parfait Recipe

An old school French recipe dressed up in a modern robe to please us all. Healthy parfait recipe that binds together flavor as well as traditions.

As I recently have some time, I had been searching on the web the other day. Looking to find new, fascinating thoughts, inspirational recipes that We have never tasted before, to surprise my loved ones with. Looking for a while unfortunately couldn’t discover too many interesting stuff. Right before I wanted to give up on it, I came across this fabulous and easy dessert simply by chance. The dessert looked so fabulous on its photo, it required urgent actions.

It was easy to imagine how it is made, its taste and just how much my hubby will want it. Mind you, it is rather easy to please the guy in terms of cakes. Anyhow, I went to the site: Suncakemom and then followed the comprehensive instuctions that had been accompanied by superb shots of the process. It just makes life faster and easier. I could suppose it’s a bit of a inconvenience to shoot photos down the middle of cooking in the kitchen as you may ordinarily have gross hands so that i highly appreciate the time and energy she placed in to build this post and recipe easily followed.

With that said I am inspired to present my personal recipes in a similar way. Appreciate your the idea.

I had been tweaking the main recipe create it for the taste of my loved ones. I’ve got to say it turned out an awesome outcome. They prized the flavor, the overall look and loved getting a treat such as this in the middle of a busy workweek. They quite simply demanded more, a lot more. So the next occasion I’m not going to make the same miscalculation. I am gonna multiply the quantity to make them delighted.

The Parfait Recipe originally is from SunCakeMom


Pour water and agave syrup 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 warm water-agave 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.

Leave it to cool a bit.

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.


Prepare the fruits by cutting them into desired shape and size.

Prepare the nuts by crushing them into desired size.

Make the granola by heart or using our handy guide about How to make homemade granola.


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.