How to make authentic FRENCH PARFAIT | Chef Vivien’s pâté recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt adds protein while cottage cheese is more affordable.

granola

🥗Healthier: oats

💰Cheaper: toasted bread crumbs

Oats provide a healthier alternative while bread crumbs reduce costs.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup offers a lower glycemic index.

fresh fruit

🥗Healthier: frozen fruit

💰Cheaper: canned fruit

Frozen fruit maintains nutrients while canned is budget-friendly.

Soak chicken liver in milk overnight to remove blood.

Remove yellow nerves from the liver.

Heat a fry pan and add a bit of oil and butter.

Fry the liver quickly until it is pink inside.

Remove the liver and fry shallots in the same pan with a bit of butter and salt.

Add cognac to the hot pan with liver and shallots.

De-glaze the pan with porto, reducing the liquid.

Let the liver cool before blending.

Melt butter to a warm temperature, then add to the mixture.

Add liquid cream and season with salt and pepper.

Blend all ingredients together until smooth.

Pour the mixture into a mold for baking.

Place the mold in a water bath and bake at 160°C for 1 hour.

Check the internal temperature to ensure it reaches 68°C.

Cool the parfait in cold water and then refrigerate overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens