PARFAIT: French, literally, something perfect, from parfait perfect, from Latin perfectus.
We think of parfaits as that multi layered dessert of ice cream, fruit, and syrup topped with whipped cream, nuts and a maraschino cherry à la DQ.
There’s another, more sophisticated French parfait which is a luscious, creamy frozen custard dessert. Oli made this Sherry parfait for his family on New Years Eve in Reykjavik and the dessert was a huge hit. I didn’t celebrate in Reykjavik, but trust me, my friends and I have experienced this piece of heaven on earth and it IS the “perfect” dessert.
OLI´S SHERRY PARFAIT
This recipe makes 9 cups
Allow enough time to freeze, at least 10-12 hours before serving.
1 cup of crushed macaroons (Store bought)
2 tablespoons Sherry (Bristol Cream works nicely)
1 pint whipping cream
5 egg yolks
1 whole egg
1 cup sugar
1 cup finely chopped dates
1 cup finely chopped milk chocolate
1 cup raisins
1. In a small bowl soak macaroons in Sherry.
2. In large bowl of stand mixer whip cream until thick but still runny. Be careful not to whip too hard/long as you might end up with butter! Keep in mind that you will have to stir the cream again when you fold it into egg mixture. Put bowl with whipped cream in the fridge.
5. When evenly distributed use a rubber spatula to carefully fold in cream. The parfait is ready to freeze.
6. Spoon the mixture into a bowl, loaf pan, or decorative mold lined with plastic wrap. (The lining will make unmolding a snap.) Cover with plastic wrap and place in freezer.
Freeze for at least 10 – 12 hours.
7. To unmold simple invert and gently remove plastic wrap.