parfaits

Parfaits is a culinary term with two main meanings, depending on region. In French cuisine, a parfait (parfait glacé) is a frozen, smooth custard-like dessert made from cream, egg yolks, sugar, and flavorings such as vanilla. It is churned or whisked and then frozen into a dense, sliceable block, often molded and served in portions with accompaniments such as fruit, liqueur, or nuts.

In North America, the word parfait typically refers to a layered dessert served in a tall glass. These versions are built with alternating layers of yogurt or whipped cream, fresh or compote fruit, and a crunchy element such as granola, oats, or biscuit crumbs. Variations range from fruit-forward to chocolate or coffee flavors, and recipes may use dairy or non-dairy substitutes to accommodate dietary preferences.

History and terminology: The name parfait comes from the French word meaning perfect, used for smooth, well-made desserts. The frozen version known as parfait glacé appears in French culinary writing, while the layered, glass-served form became popular in the United States in the late 20th century with the rise of yogurt shops and health-conscious menus.

Serving and variations: Parfaits are typically served chilled. French parfaits are plated slices, while American-style parfaits are presented as tall, multi-layered drinks or desserts. Vegan and allergen-friendly variants commonly replace dairy with plant-based yogurts and milks and may substitute granola with seeds or nuts.