PARFAIT PIE RECIPES

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YOGURT PARFAIT | ALLRECIPES



Yogurt Parfait | Allrecipes image

This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.

Provided by Natalie

Categories     Granola

Total Time 10 minutes

Prep Time 10 minutes

Yield 2 servings

Number Of Ingredients 3

2 cups vanilla yogurt
1 cup granola
8 blackberries

Steps:

  • In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Nutrition Facts : Calories 515.1 calories, CarbohydrateContent 68.2 g, CholesterolContent 12.3 mg, FatContent 17.8 g, FiberContent 6.5 g, ProteinContent 21.4 g, SaturatedFatContent 4.5 g, SodiumContent 177.1 mg, SugarContent 46.9 g

CHICKEN LIVER PARFAIT RECIPE | BBC GOOD FOOD



Chicken liver parfait recipe | BBC Good Food image

Get your dinner party off to a great start with a silky-smooth chicken liver parfait. Serve with toasted brioche and a sweet chutney for an indulgent starter

Provided by Tom Kerridge

Categories     Starter

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 12

100ml red wine
1 tbsp brandy
1 shallot , sliced
2 garlic cloves , grated
2 tbsp sunflower oil
400g chicken livers
2 tsp fresh thyme leaves
50ml double cream
200g unsalted butter , melted
100ml clarified butter , melted, to top (see tip, below)
6 thick slices of brioche
chutney , such as orange, to serve

Steps:

  • Tip the wine, brandy, shallot and garlic into a saucepan, bring to the boil and simmer until most of the liquid has reduced, about 3-5 mins, then set aside to cool. Meanwhile, heat half the oil in a large frying pan. Once hot, add half of the livers and sear them for 1 min on each side so they are brown on the outside but still rosy in the middle. Tip into a colander with a bowl underneath to catch any leftover fat. Repeat with the remaining livers and oil.
  • Tip the livers into a food processor along with the cooled red wine and shallot mix. Add half the thyme leaves, all the cream and melted butter. Blend to a fine purée and season generously, then pour into a jar, pot or six individual ramekins. Transfer to the fridge to set for 2 hrs.
  • Once the parfait has set, sprinkle with the remaining thyme leaves and spoon over a thin layer of melted clarified butter and put back in the fridge to set the butter. Can be made up to two days ahead and chilled. To serve, toast the brioche and serve with the parfait and a separate pot of chutney for everyone to help themselves.

Nutrition Facts : Calories 751 calories, FatContent 58 grams fat, SaturatedFatContent 33 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.8 milligram of sodium

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  • Once the mixture has set, make the topping. Gently melt the butter in a small pan or in a bowl in the microwave, then leave for a min to settle and separate. Pour the yellow butter that has risen to the top into another bowl and discard the milky liquid. Leave the yellow butter to cool slightly, then mix in the thyme and peppercorns. Pour the mixture over the parfait and leave to set in the fridge. Serve with plenty of toast, sliced gherkins and chutney. Will keep for 2 days in the fridge.
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