The parfait glacé recipe
for your table
Place the glasses in the freezer beforehand. Cook the sugar with half as much water in a small saucepan until it becomes a clear syrup that forms a thread from the spoon, around 118 degrees. Do not stir once the sugar has dissolved, otherwise it will crystallize again.
Beat the egg yolks with a mixer until pale, then pour the hot syrup in a thin stream down the side of the bowl while continuing to beat. Continue beating until the mixture is thick, pale and lukewarm: this is the pâte à bombe, and the air you incorporate now is the only thing that will keep the parfait soft later.
Whip the cream with the vanilla until soft and airy, not stiff: as soon as it holds a trail, it is ready. Fold it into the cooled bombe in two additions, first a quarter to loosen the mixture and then the rest, folding from the bottom up so the air stays in.
Purée the raspberries into a coulis and layer the parfait into the chilled glasses, adding a streak of coulis or a spoonful of crunchy praline between each layer. Cover the glasses and place them in the freezer for at least six hours. Take them out twenty minutes before serving.
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The story
Parfait is one of those words that means something different on opposite sides of the ocean, and it still causes confusion at the supermarket checkout. In French cuisine, a parfait glacé is a frozen dessert made with egg yolks whipped until light with hot sugar syrup, finished with whipped cream. In the United States, a parfait is mainly a tall glass with layers of yogurt, granola and fruit, eaten for breakfast and never frozen. They are both called that because you can see them arranged in layers through the glass, and both revolve around their construction.
The right glass
With a parfait glacé, the glass is not a substitute for a plate but the form in which the dessert freezes, and then the form in which it arrives at the table: you don't unmold it, you serve it in the vessel it was made in. That imposes two requirements. The glass must withstand the temperature difference from freezer to room temperature, and you must be able to see the layers of coulis from the side. According to the description, the 24 cl coupe below is made of tempered glass that effortlessly withstands the contrast between hot espresso and cold ice cream, and the description also mentions the visible building of layers through the clear glass. The second is the 42 cl tall sorbet glass, whose description explicitly mentions a layered parfait as a use; it is spacious, so it holds two portions or one generous serving. A narrow, tall stemmed verrine in which you can see the layers across the full height is not in our range; these two come closest. More shapes can be found among the ice cream coupes.
Bormioli Rocco Primavera Ice Cream Glass 24 cl (6 pieces)
RCR Timeless Sorbet Cocktail Glass 42 cl (6 pieces)
Both sets together € 88,90.
The right tools
For a parfait glacé, in addition to the glass, use a fine strainer to remove the seeds from the raspberry coulis and a citrus juicer for the splash of lemon juice that keeps the coulis fresh. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 68,85.
What will you pour alongside it?
A parfait glacé is cold, rich and sweet, so it calls for something tart or sparkling to balance it. Champagne in a demi-sec style or a glass of Moscato both work, while anyone who prefers something stronger alongside it can choose cognac. On each drinks page, you can read the percentage, what it tastes like, which cocktails it works with and which glass you need.
Variations & twists
The coulis can be made with any tart fruit: raspberry, blackcurrant, passion fruit or apricot. If you want some crunch, sprinkle a layer of crunchy praline between the layers - almonds or hazelnuts that you have set in melted sugar and then roughly chopped. For the American version of the term, build the same glass with layers of yoghurt, granola and fruit, without a freezer and without eggs. And if you want to make it easier, put a scoop of ice cream in the coupe and turn it into a dame blanche. Looking for more inspiration? Browse more than 100 cocktail recipes.
Serving tip
Take the glasses out of the freezer twenty minutes before serving and set them on the counter, not in the refrigerator; the outer edge will then be just soft while the center is still firm. Put a spoon with a long handle alongside it, because in a tall glass you cannot reach the bottom with a dessert spoon. Do not return a parfait that you have already served to the freezer.
Good to know
Why doesn't a parfait glacé become hard as a rock?
Because it contains air and dissolved sugar. The pâte à bombe made by whipping egg yolks with hot syrup incorporates a lot of air, and the softly whipped cream adds even more. Those air bubbles sit between the ice crystals and keep the mixture smooth. In addition, dissolved sugar lowers the freezing point, so some of the moisture does not freeze at all. Together, this is why you do not need an ice cream maker: the machine's job is to incorporate air while churning, and you have already done that here with the mixer.
How do you know when the sugar syrup has cooked long enough?
With a thermometer, aim for about 118 degrees, and without one, look for these signs: the syrup is clear, the bubbles become smaller and slower, and a drop falling from the spoon forms a short thread. Do not stir the syrup once the sugar has dissolved, and if necessary wipe the side of the pan with a wet pastry brush; otherwise the sugar may crystallize again, making the bombe grainy.
How long should it stay in the freezer, and how long will it keep?
Allow at least six hours for portions in a glass, and overnight if you are filling a larger mold. Covered, a parfait glacé will keep well in the freezer for about two weeks; after that, its texture deteriorates and it absorbs odors from the freezer. So cover the glasses tightly with plastic wrap.
How do you get neat layers in the glass?
Use a piping bag or a spoon with a long handle to fill the glass layer by layer, returning it to the freezer for ten minutes between layers. A streak of coulis will sink into a layer that is still soft; on a partially set layer, it will stay on top. Tap the glass on the counter once after each layer to remove air pockets along the sides.
Can it be made without raw egg?
Pâte à bombe is whipped with hot sugar syrup, which warms the egg yolks as they are whipped. If you want to avoid raw egg entirely, for example for pregnant people, young children, or older adults, make an egg-free version: whip heavy cream until soft peaks form, fold in condensed milk, and freeze it. It won't be a true parfait glacé, but it will still be a creamy frozen dessert.
What is the difference from a breakfast parfait?
Everything except the name and the glass. The American version is a cold glass with layers of yogurt, granola, and fruit that you eat straight away; it contains no egg, it isn't whipped, and it doesn't go in the freezer. If you're looking for a recipe and land on a page with yogurt and granola, you've found the other parfait.
Frequently asked questions
What is the difference between a parfait glacé and a breakfast parfait?
A parfait glacé is a French frozen dessert made from egg yolks, hot sugar syrup, and whipped cream, which spends at least six hours in the freezer. A breakfast parfait is an American glass dessert with layers of yogurt, granola, and fruit, which you eat right away and does not go in the freezer. The same name, a completely different dish.
Do you need an ice cream maker for a parfait?
No. An ice cream maker has two tasks: cooling and incorporating air, and you do the second task yourself here: the pâte à bombe made from egg yolks and hot syrup absorbs a lot of air, and the whipped cream adds even more. As a result, the mixture freezes creamy rather than into a block, even in an ordinary freezer.
How long should a parfait stay in the freezer?
Servings in a glass need at least six hours, while a larger mold is better left overnight. Take the glasses out twenty minutes before serving, so the edge is soft while the center is still firm. Covered, it keeps in the freezer for about two weeks.
What glass do you make a parfait in?
In the glass you will serve it in, because you don't unmold a parfait glacé. A coupe or a tall dessert glass of about 20 to 30 cl works best: large enough for a portion with layers of coulis, and made of clear glass so you can see those layers from the side. Put the empty glass in the freezer in advance.
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