I need a recipe for a parfait I could make in about five minutes, and I need to make about thirty of them. I've tried looking for recipes on the Internet, but they are all pretty complicated and I could make them in a jiffy. I would prefer something with fruit and minimal nuts so I don't give someone hives.
Join Now
Be a part of the community.
It's free, join today!
Featured Sponsors
Recent Reviews
-
I bought one of these just for making osso buco. I found myself using it for a lot more than just that. I make tomato sauce in it, chili, any excuse I have to bust it out, I do. I absolutely...
-
I have always loved Indian food but like many who have never travelled to india itself i have often wondered how authentic the Indian food i have eaten actually is. This book has convinced...
-
One of my first internet knives. Great blade. I mean *great* but the handle was a bit weird. Right now it just sits at the bottom of my knife kit.
-
I've owned one of these for over 3 years now, using it daily. I've never had to sharpen (grind) it, just an occasional run along a fine steel, and it's held a wonderful edge for everyday prep....
-
I purchased my first Smart grinder nine months ago. I was thrilled with it and thought I had found the perfect grinder for a French press grind that would change settings quick and...
Parfait, Please
post #2 of 5
11/30/06 at 11:21pm
- OahuAmateurChef
- At home cook
- offline
- Joined 11/2006
- Location: Kapolei, Hawaii
- Posts: 322
- Select All Posts By This User
http://fooddownunder.com/cgi-bin/recipe.cgi?r=160690
How about this one? I haven't tried it but it looks easy:http://fooddownunder.com/cgi-bin/recipe.cgi?r=160690
post #3 of 5
12/1/06 at 9:29am
- mudbug
- Culinary Instructor
- offline
- Joined 12/1999
- Location: MO
- Posts: 2,491
- Select All Posts By This User
Chef Robert,
If you are concerned about anyone with a nut allergy, then do not put any nuts a recipe because even trace amounts can kill anyone with a severe enough allergy. It's better to make sure that people eating any dish can clearly see that there are nuts in the dish so they can make an informed decision.
Are you looking for an American parfait (ice cream, fruit, whipped cream) or French parfait (custard, fruit, fruit puree)? If you want something simple, just look for the highest quality ripe fruit you can find and go from there.
If you are concerned about anyone with a nut allergy, then do not put any nuts a recipe because even trace amounts can kill anyone with a severe enough allergy. It's better to make sure that people eating any dish can clearly see that there are nuts in the dish so they can make an informed decision.
Are you looking for an American parfait (ice cream, fruit, whipped cream) or French parfait (custard, fruit, fruit puree)? If you want something simple, just look for the highest quality ripe fruit you can find and go from there.
post #4 of 5
12/1/06 at 10:15am
- KAYLINDA
- Owner/Operator
- offline
- Joined 7/2004
- Location: SOUTHEAST KANSAS
- Posts: 116
- Select All Posts By This User
If you want easy....canned pudding...canned cherry pie filling...canned pudding...canned cherry pie filling. Maybe some whipped cream on top. Looks pretty in a parfait glass. Myself, I make a vanilla pudding...but if easy and quick is what you need...go for it!
post #5 of 5
12/1/06 at 2:52pm
Pastry cream is my friend...
But I agree. What type. Cream, whipped cream, triffle, chocolate, tiramisu...also what type of presentation?You can make an easy bavarian cream folding pastry cream into whipped cream.
I use this for Napoleons. Pipe it between prepared puff pastry. I'd add a layer of fresh fruit, coulis, another pastry more stuff then top with a glaze.
I've used the same thing for parfaits. Basically the same idea only using slices of sponge cake sprinkled with liquor, fruit, cream, chocolate cream, brownie bits, ganache, ...
I'm assuming since nuts are an issue that maybe chocolate might be as well?
So what are you thinking about the end result?
April
- Parfait, Please
Currently, there are 204 Active Users
(8 Members and 196 Guests)
Recent Discussions
- › Caesar dressing from scratch......why and why not.....? 4 minutes ago
- › Equipment for Individual Plated Cakes? 10 minutes ago
- › Beef tasting Menu 31 minutes ago
- › Potato...allergy? 36 minutes ago
- › Chinese cleavers vs. Japanese cleavers 40 minutes ago
- › Knife Sharpening System, DIY 44 minutes ago
- › Pick a junior pick his culinary school and answer his many questions! 1 hour, 13 minutes ago
- › Hi everyone :) 1 hour, 38 minutes ago
- › New to the forum 2 hours, 12 minutes ago
- › jc2012 2 hours, 12 minutes ago
View: New Posts | All Discussions
Recent Reviews
- › Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red by RBandu
- › Tasting India by Waynus
- › Shun Premier Chef's Knife, 8-Inch by RBandu
- › Ken Onion 10" Chef's Knife by RBandu
- › Breville BCG800XL Smart Grinder by DuckFat
- › Guy Fieri Food: Cookin' It, Livin' It, Lovin' It by heath67013
- › T-fal Ultimate Enamel 10-1/4-Inch Saute Pan, Black by kshertzer
- › Tojiro-DP Chef's Knife 9.4" (24cm) by pjheard
- › Food and Friends: Recipes and Memories from Simca's Cuisine by JustPJ
- › Victorinox 8-Inch Chef's Knife, Rosewood Handle by RoflRocket
View: More Reviews
New Articles
- › How To Make Sorbet by Jim
- › why a chef you ask? by ChefGemneye
- › How To Make a Really Good Loaf of Whole... by JackBlack
- › Introduction To The Anti Griddle by m brown
- › Meals from the Masters by Jim
- › Nantua sauce by petalsandcoco
- › Coral sauce by petalsandcoco
- › Champagne and orange sauce by petalsandcoco
- › Paloise sauce by petalsandcoco
- › Creme Fleurette sauce by petalsandcoco
View: New Articles | All Articles
Home | Reviews | Forums | Articles | Galleries | My Profile
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map
About ChefTalk.com | Join the Community | Advertise
© 2012 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




