The whole idea behind a parfait is that you throw a whole bunch of shit together in a pretty glass so you can see the layers….and then proceed to enjoy each layer of goodies. They’re usually made up of fruit, ice-cream, cream, syrups, nuts, granola or yoghurt. I tend to make mine with yoghurt to try and keep the calories down, but you can choose to totally splash out and go wild.
Every time I make this sort of dish, I tend to go off on a tangent and make some impromptu changes, but today I’d like to share the two recipes that I work from the most.
4 tbsp blackcurrant liqueur such as crème de cassis
120g/4¼oz all-butter vanilla biscuits
50g/1¾oz good quality white chocolate
300g/10½oz cream cheese
50g/1¾oz icing sugar
20g/¾oz caster sugar
1 tsp vanilla extract
200g/7¼oz whipping cream
1. Place 100g/3½oz of the strawberries into a bowl with all of the blueberries. Add two tablespoons of the blackcurrant liqueur to the berries, mix together and leave to marinate for an hour.
2. Meanwhile, roughly crush the vanilla biscuits and divide equally among four medium-sized wine glasses.
3. Melt the chocolate in a heatproof bowl placed over a saucepan of barely simmering water (do not allow the water to touch the bottom of the bowl), or in a microwave on low. Leave to cool slightly.
4. Using an electric mixer, beat the cream the cream cheese until smooth. Add the icing sugar, caster sugar and vanilla extract and beat thoroughly.
5. In a separate bowl, whip the cream until stiff peaks form when the whisk is removed. Fold the cream into the cream cheese mixture and divide the mixture evenly between two bowls.
6. Place the remaining strawberries into a food processor and blend to a pulp. Fold the pulp into one of the bowls of the cream cheese mixture, along with the remaining blackcurrant liqueur.
7. Fold the slightly cooled white chocolate into the other bowl of cream cheese mixture.
8. Divide the strawberry cream cheese evenly among four wine glasses, spooning the mixture over the biscuit crumbs, then top with the white chocolate mixture.
9. Place in the fridge and chill for at least an hour. To serve, top with the marinated berries.
- 1 Nectarine chopped
- 1 Plum Chopped
- 1 Apple Chopped
- 6 Fresh Figs vertically sliced
- 1 Banana chopped
- 6 Strawberries (Slice 4 and Leave 2 for garnish)
- 5 tablespoons Pecans ( may be substituted with walnuts)
- 2 tablespoons of Raisins
- Pinch of Fresh Rosemary
- 1 teaspoon Lemon juice
- A Splash of Peach Schnapp (Liqueur)
- 2 teaspoons Clover Honey
- 1 tablespoon sugar
- 1″ Ginger grated & the juice squeezed out to be used.
- A Pinch of Sea Salt
- 4 tablespoons Heavy Creme (or readymade Cool Whip)
Chop all the fruits except the figs and toss together in a bowl along with the nuts, rosemary, sugar, & salt.
Whisk together ginger juice, lemon juice, & honey and stir it in the fruits. Add a splash of Peach Schnapp. Cover the bowl tight and shake the bowl for about 7-8 times. This makes the fruits release their juice. The juice at the end of the salad is the best part. Now add the figs. Cover & chill it for atleast 1/2 hour. Serve Cold.
Beat the Heavy Creme till it forms soft peaks. Layer fruits with creme in individual glasses. Top with strawberries. Serve Immediately.