Parfait (food)

As parfait (French for " perfect, excellent" ) both spicy pies, terrines and jellied meats and semifreddo be called.

For the preparation of parfaits, there are special cone or pyramid forms, and a long box form in respectively different sizes.

Bound parfaits

The term parfait for spicy dishes, which are based on a fine -bound farce of meat, fish or seafood is misleading: In the catering industry, a distinction depending on the nature of the binding pies and terrines ( when bound with egg yolk or with the included meat used protein) and brawn ( when bound with gelatin).

Of such prepared parfaits are well cooled and overthrown before serving. They are classic component cold buffets.

Among the most famous parfaits

  • Foie gras parfait, is pressed for the marinated foie gras in a metal mold, poached in a water bath, plunged after cooling and coated with Madeira jelly
  • Lobster Parfait, a mixture of pureed, gekuttertem with raw egg white lobster meat, cream and truffle that is cooked until the water bath and then cooled

Frozen parfaits

A parfait and parfait is referred which is in contrast to non- ice with stirring ( for example, in a freezer ), but in which the mass freezes standing.

Parfait is basically composed of egg yolks, sugar, a flavoring agent (eg pulp ) and whipped cream. In the classical formulation, the egg yolk is it ( always in the hot water bath) pitched with the sugar creamy; finally the taste sensor is under stirred and lifted the whipped cream and optionally egg whites. The composition prepared is placed in a metal mold and frozen in this. The high content of lecithin (egg yolk ) and fat (cream ) and introduced by whipped cream and egg whites air cause not to fixed structure of the Frozen with only small ice crystals.

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