Comments on: Passion fruit parfait - The dessert for every occasion

By: Katrin

Katrin — Sun, 15 Aug 2010 08:50:19 +0000

I made this dessert yesterday for friends of mine and it was a hit! We all loved it. This is what I call a perfect dessert... Not only does it taste heavenly, it looks beautiful too.

By the way, I just bought your book. I've been following your blog for a long time and I had your book on my cookbook-wishlist forever. I am so glad I finally bought it, it's already one of my favourites. Seriously, this is one of the most gorgeous cookbooks I have ever seen. I admire you for your creativity and talent (in both cooking and photography).

By: Jess

Jess — Mon, 08 Mar 2010 20:15:48 +0000

versuch nummero 2 :) Ich weiss jetzt zwar was der ganze rest ist, aber was "meringue crumbs" sind hab ich immer noch nicht raus gefunden. Könntest du mir das erklären? Und kann man das Parfait auch ohne machen? LG Jess.

By: Jess

Jess — Mon, 08 Mar 2010 20:13:04 +0000

Was sind "Maringue Crumbs" das es mal irgend was ganzes war, was jetzt nur noch in Krümmeln ist weiss ich.. Aber was eine Maringue ist find ich noch nicht mal mehr wirklich im netz.... Hilfe :) Hallo Jess, wahrscheinlich bist Du an einem Tippfehler gescheitert, Meringue schreibt man mit "e". Meringue oder Baiser sind Schaumgebäckstücke (aus gezuckertem Eischnee), die man im Supermarkt oder beim Bäcker bekommt. Diese werden dann noch grob mit den Fingern zerkrümelt. Bei diesem Rezept könnte man sie auch weglassen, ich mag sie aber wegen der besonderen Konsistenz, die sie dem Parfait geben.

By: Nicky Jameson

Nicky Jameson — Tue, 08 Dec 2009 09:11:02 +0000

That is what I call the art of cooking! I agree with Samantha on using the full dairy with this though. I tried it both ways and without a doubt the non dairy option was a pale second. You might have to sacrifice the diet for a day or two but it is worth it!

By: Anne

Anne — Sun, 26 Jul 2009 20:42:06 +0000

I made this gorgeous parfait last night for our 5th anniversary, it was actually the first parfait I ever made. :-) It turned out great!

I made half the recipie using two not too large egg yolks and three small passion fruits. Very good choice, the finished product was very fruity and had a nice passion fruit flavour.

I was hesitant whether I should also make teh red wine reduction since my SO isn't so wild about wine. But I predicted that it would be great with the parfait, and it was! I added some cherries and let them simmer with the sauce the whole time. The aromas of the wine, the spices and the cherries harmonised really well with the parfait.

So thank you again for a wonderful and inspiring recipe!

By: Tanzanite

Tanzanite — Fri, 28 Nov 2008 16:01:57 +0000

Absolutely mouthwatering!