Originally Posted by perfection
...Is there some connection betweeen parfaits and parfait cream? ...
I would guess it's the same. The french "parfait" is known in Italy as "semifreddo". Maybe you know already this is an icecream preparation that has a big advantage, even for homecooks; the preparation doesn't have to be "turned" in an icecreammaker before freezing it.
It's a base of eggyolk and sugar beaten in a ruban, beaten eggwhites added then whipped cream added. Simply put in a mold and freeze. You can flavor it with all kinds of things, indeed raspberries are quite popular but also dried fruits, nuts coffee extract etc..
Sometimes a fruitmixture is used (raspberries again very popular) instead of the eggyolk/sugar custard. In that case there will always be some gelatine in the fruitmixture before adding eggyolk and whipped cream. A few tbsp of fruitmixture is heated first, then the gelatine added and this goes back in the entire fruitmixture. It doesn't have to be frozen. In this case it's called a "bavarois" as ChefEd already mentions in the english translation bavarian cream.