Making Parfaits

A modern interpretation of the classic bombe, these stunning desserts take their name from the French word for perfect. To unmould parfaits, wrap a hot towel around the rings, then remove. Here parfaits are shown with professional-style decorations.

1. Boil a sugar syrup made with 100 g sugar and 2 tbsp water to the soft-ball stage. Whisk into 1 whole egg and 5 egg yolks until thick and cold.

   

2. Lightly whip 500 ml double cream, then whisk gently into the egg mixture. Tape baking parchment collars around eight 8-cm metal rings.

   

3. Set the metal rings on a baking sheet lined with baking parchment, then ladle in the parfait and tap gently to remove air pockets.

   

4. Level surface with a warm palette knife. Freeze until firm, at least 6 hours.