Parfait is a layered dish that can be sweet or savory. In America, it is commonly associated with ice cream or yogurt, while in France it is traditionally made with whipped eggs and cream and fruit. The dish has seen a resurgence in popularity, with chefs experimenting with new ingredients, and yogurt becoming a popular choice for a healthier option. In Japan, parfait is similar to an American sundae.
Parfait is actually a general term used to describe many different types of layered foods served in one dish. In practice, however, most Americans are familiar with ice cream or yogurt parfaits, which are a very specific type of dessert.
The American parfait is very similar to a coppa. It can layer ice cream or cream and include nuts, syrups, whipped cream, fresh fruit, granola, and any other dessert toppings. It’s a popular dessert in fairly elegant restaurants that want to offer something a little more casual than the heavier traditional French pastries. The French parfait itself is traditionally made with whipped eggs and cream with a layer of fruit.
The French also make many different items in parfaits, and it’s not uncommon to find various assorted savory parfaits in France. Fish vegetables and even fois gras are found in this form all over France. The unifying theme tends to be layering, somewhat creamy texture, and service, which is usually in a clear tall glass.
The parfait has been in America since the late 19th century, though it has declined in popularity over many decades. Recent years have seen a resurgence of interest, and some chefs have begun experimenting wildly with their dishes, bringing them more in line with the traditional French parfait in terms of breadth. The foodie movement, in particular, has embraced the shape as a canvas on which to experiment with creating innovative ingredients, from broccoli to liver, turning them into sweet-looking appetizers or entrees.
In recent years, even the American parfait has shifted into the mainstream. While not as drastic as the shift within the foodie movement, it still represents an essential change. As people became more health conscious and began to let go of the desire to eat large quantities of ice cream, yogurt became the staple of choice for American newspapers that produce the parfait. So pervasive is this shift that, for many Americans, the term now automatically brings to mind a layered yogurt dessert, even though it would have been very rare just a few decades ago.
The Japanese also use the word to refer to dessert, although in the Japanese context, parfait is really the same thing as an American sundae. Ice cream is still considered the staple, and added additions are the standard additions to sundaes, from peanuts to hot chocolate syrup to sprinkles and cherries.
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