Published 2008
Parfaits are composed of a cooked egg yolk and sugar foam (pâte à bombe), cooled to room temperature or chilled, and a heavy cream foam (which will be the dominant foam), sugar, gelatin (as a stabilizer), and a flavor base, usually a fruit purée, juice, or chocolate, melted but cool.
© 2008 All rights reserved. Published by Wiley.
Advertisement
Spotted a problem? Let us know!
Advertisement