parfait

Parfait is a dessert term used in French and English. In classic French cuisine, a parfait is a smooth, frozen custard-like dessert made from eggs, sugar, and cream, sometimes enriched with fruit purée or liqueur, and churned or set in a mold before freezing. The texture is dense and creamy, distinct from light ice creams due to the frozen custard technique and often minimal air incorporation.

In modern American usage, a parfait often refers to a layered dessert served in a tall glass. These may use yogurt, particularly Greek yogurt, or ice cream as the base, and are layered with fruits, syrups, nuts, and granola. The presentation emphasizes contrasting colors and textures and makes the dish suitable for breakfast or dessert.

Common flavors and variations vary widely by region and season. Traditional French parfaits emphasize richness and a smooth mouthfeel, while American-style parfaits highlight freshness and crunch through fruit and granola. Preparation notes: French parfaits require careful temperature control during freezing; American parfaits rely on chilled components assembled just before serving. Parfaits are typically served in portions that fit a glass or shallow mold, and the dish can be adapted for various dietary preferences by substituting dairy, using plant milks, or omitting eggs.