JIM WELLER wrote to DAVE DRUM <=-
None of these things are actually parfaits.
Definition of parfait ...
Original French: a flavored custard containing whipped cream and
syrup frozen without stirring
Contemporary American: a cold dessert made of layers of fruit, syrup,
ice cream, and whipped cream
In both cases a liqueur or liquor is often involved in the
flavouring.
My 'pedia sez: "Parfait is either of two types of dessert. In France,
where the dish originated, parfait is made by boiling cream, egg, sugar
and syrup to create a custard-like puree. The American version consists
of layers differentiated by the inclusion of such ingredients as granola, nuts, yogurt and liqueurs, topped off with fruits or whipped cream. The
oldest known recipe dates back to 1892."
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parfait
Categories: Starters, Poultry, Vegetables, Herbs
Yield: 4 servings
7 1/16 oz (200 g) foie gras
7 1/16 oz (200 g) chicken livers
4 1/2 oz (125 g) butter
2 lg Eggs
1 Egg yolk
1 Cucumber
1 Cauliflower
5 Shallots
10 Pickled onions
Salt & pepper
1 ds Brandy
1 ts Ground turmeric
1 1/4 pt (550 ml) white wine vinegar
10 2/3 oz (300 g) caster sugar
1 oz (25 g) English mustard
1/2 oz (12 g) turmeric
6 3/4 fl Oz (200 ml) malt vinegar
1 ts Cornflour
MMMMM-------------------------TO PLATE-------------------------------
Olive oil
2/3 fl Oz (20 ml) vinegar
Sourdough bread
To make the parfait, put the foie gras, livers, butter
and eggs in four separate bowls and cover with cling
film then put in a warm place, except the eggs.
When all ingredients are soft, add all the ingredients
except the butter to a blender, gently blend and slowly
add the butter.
Season with salt, pepper and a touch of brandy. Pass
through a fine sieve then distribute into your serving
dishes.
Bake at 90ºC/195ºF for 10-15 minutes, always checking.
Cook until almost firm but still with a touch of give.
If it's still not set after this amount of cooking time,
continue to cook checking every 5 minutes. Leave in the
fridge to firm up and set.
Cut 2/3 of the cauliflower into florets. Bring a pan of
water to the boil and add 1 ts of ground turmeric. Cook
the florets till soft then refresh in ice water, peel
and chop the cucumber, put these to side with the
pickled onions.
In a pan add 550 ml white wine vinegar, 300 g caster
sugar, 25 g english mustard, 12 g turmeric, 200 g malt
vinegar and reduce to a sticky consistency then add 1
tsp of cornflower.
Add the cauliflower, cucumber and onions into a blender
with the reduction and blitz then pass.
Use a parisenne baller for the cucumber, take the rest
of the cauliflower onto very small florets and blanch.
Cut the shallots into rings then pop out individual
reals and blanch.
Add the three ingredients into a bowl, dress with a
little olive oil and vinegar arrange on the parfait then
dot the puree with a little olive oil and vinegar
arrange on the parfait then dot the puree in and around.
Serve with toasted sourdough.
By: Paul Ainsworth
RECIPE FROM:
https://www.greatbritishchefs.com
Uncle Dirty Dave's Archives
MMMMM
... I just flew back from Japan and feel disoriented.
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