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Oxford Companion to Sugar and Sweets

Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

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A perfect balance of soft and firm, a harmony of whipped cream, egg yolks, sugar, and flavor (often alcohol), the classic French parfait has a smooth texture whose secret lies in technique. Instead of the usual custard found in ice cream, sugar syrup at 248°F (120°C) is beaten into egg yolks before mixing with the other ingredients and freezing for 3 to 4 hours. In the United States, the term “parfait” refers to a layered ice cream or frozen yogurt confection similar to a sundae.