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What is the difference between a parfait or a bavarois?
Any chefs meeting me for the first time might be asked this very question..
So for anyone interested in the answer here it is.. thanks to wikipedia…
Bavarian cream, Crème bavaroise or simply Bavarois is a dessert similar to pastry cream but thickened with gelatin or isinglass instead of flour or cornstarch, and flavoured with liqueur. It is not to be confused with crème anglaise, which is a custard sauce thickened with egg.
In France, parfait refers to a frozen dessert made from a base of sugar syrup, egg, and cream. A parfait contains enough fat, sugar, alcohol and/or to a lesser extent air to allow it to be made by stirring infrequently while freezing, making it possible to create in a home kitchen without specialist equipment. The fat, sugar, alcohol or air interferes with the formation of water crystals, which would otherwise give the ice cream an uncomfortable texture in the mouth. The formation of ice crystals is managed in the making of regular ice cream by agitating the ice cream constantly while it freezes or chemically by adding glycerol. Neither should be necessary when making a high-quality parfait.
In The United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or flavored gelatins in a tall, clear glass, and topping the creation with whipped cream, fresh or canned fruit, and/or liqueurs.