Parfait Glace

Coffee Parfait Glacé is yet another great choice for a Christmas or Thanksgiving dessert. You can also make it in advance and give it time to freeze overnight. And not to mention from a professional kitchen’s point of view this is also a wonderful idea to serve in your restaurant as it can easily be made in advance and used per order like the chocolate and glazed cherrie semifreddo. And afterwards you do not sit with left over desserts that will go off after a certain amount of days. Whatever you don’t eat up, can be frozen again! Or cut just off as much as you need. The chef will be happy too not coping with too many tasks! Coffee Parfait Glacé is a frozen desserts, from France. You can also play with all kinds of variations from chocolate to coffee (Mocha) and fruit ones like strawberry or lime. The key to making coffee Parfait Glacé or any other flavour Parfait Glacé is that it is a mixture of a sugar syrup, eggs and cream to make this specific a Parfait Glacé. In chef school they used to teach us if it does not consist of the actual ingredients to make up the classical dish, it can not be called the same name as the classical dish.