Semi-frozen
As parfait (also Italian. Semifreddo ) refers to various frozen foods.
Ice parfait , also abbreviated parfait , is a fine ice cream preparation that differs from ice cream in that it is not made in an ice cream machine . For the preparation of filling one with whipped cream mixed Parfait mass into molds and freeze this one then. The term and production are attributed to French cuisine .
Other sources attribute the origin to the Italian ice cream specialty Semifreddo . To do this, you prepare a mixture from cream, fruit, cocoa or other flavor-determining ingredients, which is then frozen to a semi-solid consistency while stirring constantly .
In the GDR , half-frozen was understood to mean hardened, loose, cut-ready, pre-formed and frozen, storable ice. The main ingredients were whipped cream or as a substitute Schlagkrem of margarine . These two variants differ in their designation as semi-frozen cream ice cream (18% milk fat) and semi-frozen ice cream with vegetable fat (at least 18% fat). These basic masses were used, for example, for the production of ice cream bombs or parfait in various flavors. The combination of Fürst-Pückler-Eis , which reproduced a well-known ice cream specialty, was widespread.
In the past, a base was made from beaten egg and sugar to which whipped cream was added after cooling. In the absence of freezing technology, this semi-frozen food was kept on ice until it solidified at temperatures close to the frost point.
See also
Individual evidence
- ↑ Der Brockhaus Kochkunst, p. 140, Brockhaus 2007, ISBN 376533281X
- ↑ The new kitchen dictionary. From Aachener Printen to Zwischenrippenstück, p. 207, dtv 7th edition 2001 ISBN 978-3-423-36245-0
- ^ Textbook for cooks. Part 4: Food theory and supply theory , p. 294/95, Fachbuchverlag, Leipzig 1977
- ^ "Large illustrated cookbook" by Mathilde Erhardt, p. 545, Berlin 1904