Parfait
As Parfait ( French "perfect, excellent" for) are both spicy pates , terrines and jellied meats and semifreddo referred.
There are special cone or pyramid shapes as well as long box shapes in different sizes for making parfaits.
Tied parfaits
The term parfait for spicy dishes that are based on a fine bound farce of meat , fish or seafood is misleading: In gastronomy, a distinction is made between pates or terrines (when bound with egg yolk or with the meat contained in the used meat), depending on the type of binding Protein ) and aspic (when bound with gelatine ).
Parfaits prepared in this way are chilled well and turned over before serving. They are a classic part of cold buffets.
Among the most famous parfaits are
- Goose liver parfait , for which marinated foie gras is pressed into a metal mold, poached in a water bath , turned over after cooling and coated with Madeira jelly
- Lobster parfait, a mixture of pureed with raw egg whites gekuttertem lobster meat , whipped cream and truffles , which is cooked only in water bath and then cooled
Frozen parfaits
Parfait is also used to describe semi-frozen foods that, in contrast to ice cream, are not made with stirring (e.g. in an ice cream machine), but in which the mass freezes upright.
Ice cream parfait basically consists of egg yolk, sugar, a flavoring agent (e.g. fruit pulp) and whipped cream. In the classic preparation, the egg yolk is whipped creamy with the sugar (always in a hot water bath); then the flavor is stirred in and the whipped cream and, if necessary, egg whites are folded in. The mass prepared in this way is placed in a metal mold and frozen in it. The high content of lecithin (egg yolk) and fat (cream) as well as the air brought in by whipped cream and egg whites result in a not too firm structure of the frozen food with only small ice crystals.
