What is the parfait?

Parfait is a truly general term used to describe many different types of layer foods served in a bowl. In practice, however, most Americans are familiar with ice cream or yoghurt perfaits, which are a very specific type of desserts.

American perfait is very similar to cups. It may contain layers of ice cream or cream and include nuts, syrups, whipped creams, fresh fruit, granola and any other desserts in the dessert style. It is a popular dessert in relatively upscale restaurants that want to offer something somewhat informal than the heavier traditional French desserts. The French perfait itself is traditionally made of eggs and creams whipped with a layer of fruit. One finds vegetables of seafood and even fois gras in this form throughout France. The unifying theme is layering, some creamy consistency and service that is usually in a high clean glass.

Parfait has been in America since the end of the 19th century, although for many decades it has fallen in popularity. In recent years, this has seen a revival of interest, and some chefs have begun to experiment with their meals wildly and bring them more in harmony with the traditional French perfoite in terms of their breadth. In particular, the Foodie movement accepted a form as a canvas on which to experiment with creamy innovative ingredients, from broccoli to liver, and they will become desserts and appetizers or appetizers.

In the last few years, the US perfoit has also changed in the mainstream. Although it is not as drastic as the shift in the Foodie movement, it still represents a major change. How people became more healthy and began to give up wanting a large amount of ice cream became the basis of a choice for everyday Americans who make perfAit. This shift is so ubiquitous that for many Americans now the term automatically resembles a layered yogurt dessert, albeit a few short tensThe flight would be very rare.

The Japanese use this word to refer to dessert, although in the Japanese context the perfAit is really the same as the American cups. Ice cream is still considered a base and added additions are standard increases in cups, from underground nuts to hot chocolate syrup, to sprinkles and cherries.