Parfait Perfection 101

September 25, 2010

Hey folks–this is Seltzer Sayre! Have you ever been in a class where you get to focus solely on food? And better yet desserts? I have to admit, I am currently enrolled in the most fun and most delicious class ever to be offered at Woodlawn.  Although we have not been able to use the kitchen in the Lodge, Ms. Ruble’s creativity in no-bake recipes has prepared me well for the college years.  My friends and I are sure to be the coolest (and wealthiest) kids on the hall if we sell the mouth-watering chocolate mug cakes that we made last week (refer to Sophia’s post!).

Today we designed and concocted parfaits.  Serena Sundae and I partnered up when we realized that we both wanted to make peanut butter whipped cream. However, when we designed our layered parfait to include strawberries, pound cake, blackberries, and almonds, we realized that peanut butter whipped cream might not be the most appetizing idea.  We toned it down a smidgen and settled for a chocolate whipped cream.

The process of making the parfait was easy as cake.  Literally.  Pound cake was one of the layers we chose to include in our parfait.  Other layers included berries and almonds, separated by chocolate whipped cream.  (This new design was edited seeing we calmed down our original and ornate plan of an “everything” parfait).

I want to make one note about the whipped cream…You know that beautiful, perfectly smooth, perfectly peaked whipped cream that Ms. Ruble demonstrated making? Well, let’s just say ours did not turn out that perfectly. Now don’t get me wrong, our parfait turned out pleasantly. However, we mixed it for a tad bit too long, so it looked flaky, rough, and McNasty even though it tasted heavenly.  So I recommend watching and mixing your whipped cream with a vigilant eye to avoid this calamity.

To make your own parfait, all you have to do is whip up the whipped cream and carefully position layers of different yummies in the middle of it. Here’s the recipe for the whipped cream:

Ingredients (For 1 serving):

-½ cup whipping cream

-2 tablespoons  powdered sugar (more to taste)

-½ teaspoon extract of your choice (optional)


  1. If using chocolate or peanut butter chips, melt them on 50% power in the microwave using 30 second intervals and stirring between each. Set aside to cool.
  2. Place whipping cream and sugar in a mixing bowl. Beat to soft peaks.
  3. Add extract of your choice, if desired. Mix just to combine.
  4. If using chocolate or peanut butter, fold the cooled mixture into the whipped cream carefully.

Bon Appétit!

-Seltzer Sayre


One Response to “Parfait Perfection 101”

  1. Gorgeous parfait and lovely lessons learned, Seltzer Sayre!

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