Biscuit Practical Parfait

Hello Dear Friends,

The first recipe of the week is the practical biscuit parfait that I often prepare, I say practical because instead of using egg whites, cream and boiled sugar as in the original, I prepare it with instant whipped cream. You can also prepare practical parfaits at home, mix them with biscuits, fruit pieces or dried fruit and freeze them.

One of the best parts of this dessert is that you can keep it for a long time by wrapping it in an airtight way after freezing it in the freezer. I generally prefer to use small silicone molds instead of preparing them in large molds. Thus, there is no need to stretch the inside as in metal molds.

The most important point you should pay attention to when using a silicone mold is to make sure that your parfait is frozen. If it is not hardened enough, you can distort its shape when removing it from the mold.

The bigger the mold you use, the longer it will take to freeze. Therefore, if you are going to make it in a normal cake mold, I recommend keeping it in the freezer for 1 night.

Love…

Ingredients for Biscuit Practical Parfait Recipe

• 2 packs of powdered whipped cream (we use 1 gr x 75 whole in 2 box)
• 1 glass of cold milk
• 1 teaspoon of Nescafe
• 1-2 tablespoons of powdered sugar (according to your taste)
• 1 package of creamy cocoa biscuits

How to Make Biscuit Practical Parfait Recipe?

1. Pour the powdered whipped cream into a deep bowl. Add 1 teaspoon of instant coffee and powdered sugar on it.
2. Add the cold milk and whisk until it starts to thicken.
3. Add 1 packet of biscuits that you broke with your hands to the parfait mixture, which has started to thicken, and continue whisking until it reaches a density that will not flow when you turn the container upside down.
4. Pour the parfait mixture you prepared into 4 small silkon muffin cups or 1 medium silicone muffin tin.
5. Freeze for 4-6 hours in the freezer. Before serving, remove from the mold, pour chocolate sauce and serve.