Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

In French, the term parfait refers to a specific type of frozen cream. It should not be confused with the American parfait, which is a layered sundae served in a tall glass. A French parfait is a bombe mixture that is prepared using cooked sugar, sugar syrup, or crème anglaise. The bombe mixture is folded with whipped cream, flavored, and frozen. An additional technique of folding cold, cooked fruit pulp into whipped cream can also be applied to the preparation of parfaits and frozen soufflés.