Best Parfait A La Vanille Vanilla Parfait Recipes The New York Times Recipes

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VANILLA PARFAIT



Vanilla Parfait image

Make and share this Vanilla Parfait recipe from Food.com.

Provided by fawn512

Categories     Frozen Desserts

Time 20m

Yield 5 serving(s)

Number Of Ingredients 5

500 g heavy whipping cream (36% fat)
200 g egg yolks
160 g sugar
500 ml milk
10 g vanilla

Steps:

  • Whip cream until soft peak, set aside and chill.
  • Whisk eggyolk and sugar in a bowl. Set aside.
  • In a saucepan, boil milk. Once boiling, pour some into egg mixture, while whisking constantly (pour gradually because you might cook the eggs) after all milk is poured,.
  • Bring back the mixture into the saucepan, cook until the mixture slightly thickened (or until it coats the back of the spoon).
  • Strain into another bowl, place over ice bath and stir.
  • Once mixture is cooled, fold in the whipped cream, vanilla.
  • Place in containers and freeze.
  • NOTE: i added chopped nougatine to flavor it a bit during the folding.

Nutrition Facts : Calories 665.9, Fat 51.2, SaturatedFat 29.1, Cholesterol 644.3, Sodium 105.2, Carbohydrate 41, Sugar 32.6, Protein 11.6

VANILLA BERRY PARFAITS



Vanilla Berry Parfaits image

Delicious and easy, this is a fabulous mix of berries and yogurt! If you like, you can make a thin layer of graham crackers or granola in each vanilla/berry layer. That gives it a little more crunch.

Provided by Rebecca

Categories     Desserts     Specialty Dessert Recipes

Time 5m

Yield 2

Number Of Ingredients 4

2 (8 ounce) containers vanilla yogurt
1 (10 ounce) package frozen mixed berries
2 tablespoons crushed graham crackers
⅛ teaspoon ground nutmeg

Steps:

  • Cover the bottoms of two small glasses with a layer of yogurt. Cover layer with berries. Repeat until both glasses are full, ending with a fruit layer. Sprinkle with graham crackers and nutmeg.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 69.4 g, Cholesterol 11.4 mg, Fat 3.7 g, Fiber 2.8 g, Protein 13.6 g, SaturatedFat 2 g, Sodium 186.1 mg, Sugar 33 g

BLACKBERRY AND VANILLA BEAN CUSTARD PARFAIT



Blackberry And Vanilla Bean Custard Parfait image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 cup raw cashews, soaked overnight in water and drained
1 cup meat from fresh young (green) coconut; if not available increase soaked cashews to 2 cups
1/4 teaspoon seeds from vanilla bean, preferably Tahitian
1/3 cup pure maple syrup
1 sprig fresh lavender or thyme
1 pint fresh blackberries
3 tablespoons honey, preferably thistle
2 tablespoons chopped unsalted nuts

Steps:

  • For the custard, place half the cashews and coconut in blender with 1/4 to 1/2 cup water, as needed, to blend until smooth. Add remaining cashews and coconut and vanilla and maple syrup. Blend. Refrigerate until cold.
  • Crush lavender or thyme in a mortar. Place in a large bowl, and add blackberries and honey. Gently crush together with back of a spoon, leaving some berries whole.
  • Layer custard and berries in 4 martini glasses or goblets, top with nuts and serve.

Nutrition Facts : @context http, Calories 413, UnsaturatedFat 14 grams, Carbohydrate 49 grams, Fat 20 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 37 milligrams, Sugar 34 grams, TransFat 0 grams

VANILLA PARFAIT (PARFAIT A LA VANILLE)



Vanilla Parfait (Parfait a la Vanille) image

Provided by Craig Claiborne

Categories     dessert

Time 30m

Yield 8 servings

Number Of Ingredients 6

2/3 cup plus 2 tablespoons sugar
2/3 cup water
1/2 teaspoon pure vanilla extract
1 cup heavy cream
8 egg yolks
Raspberry sauce (see recipe)

Steps:

  • Combine the sugar and water in a saucepan. Bring to a boil and add the vanilla. Let simmer briefly.
  • Put the cream in a chilled bowl and beat until stiff. Chill until ready to use.
  • Meanwhile, put the yolks in a heavy saucepan and start beating with a wire whisk. Continue beating vigorously while gradually adding the simmering syrup.
  • Put the saucepan on a heatproof pad and continue beating until the volume increases four or five times the original. Do not let the mixture get too hot or it will scramble. It will resemble a light yellow, frothy but well-thickened custard or a sabayon. This should require four or five minutes of vigorous beating.
  • Pour and scrape the mixture into the bowl of an electric mixer. Beat on high speed until the custard is cooled to room temperature, seven minutes or longer.
  • Scrape the whipped cream onto the yolk mixture. Carefully fold it in until well blended. Pour and scrape the mixture into a decorative crystal or other bowl or serving dish.
  • Place the dish in the freezer and let stand several hours or, preferably, over night until frozen. Serve with raspberry sauce.

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