Ah
! We are in the land of fashion and love is in the air... France - that land of
the Eiffel Tower, and French Cuisine ! When I started looking for French
Vegetarian recipes, macaroons, casseroles, ratatouille, Quiches, Tagines and so
many other hundreds of recipes were beckoning. Unlike other countries where
vegetarian recipes are rare, here we are spoilt for choice. Perhaps for health
reason, and convenience of time and effort, I chose to make a simple dessert
with fruits - Fruity Parfait.
We all have our geography right about France - perhaps the most written about
city in the world. So a few quick facts on French Cuisine before we get to the
dish today :

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• France, a country famous for its agriculture and
  independently minded peasants, was long a creative powerbase for delicious
  recipes, that are both healthy and refined.
• French cuisine was codified in the 20th century by Auguste Escoffier to become the modern haute cuisine; Escoffier, however, left out much of the regional culinary
  character to be found in the regions of France.
• Knowledge of French cooking has contributed significantly to
  Western cuisines and its criteria are used widely in Western cookery school
  boards and culinary education
• In November 2010, French gastronomy was added by theUNESCO to
  its lists of the world's "intangible cultural heritage"
• There are many dishes that are considered part of
  French national cuisine today.A meal often consists of three courses, hors
  d'œuvre or entrée (introductory course, sometimes
  soup), plat principal (main course), fromage (cheese
  course) and/or dessert, sometimes with a salad offered before the
  cheese or dessert.

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Parfait
in French means perfect, and what could be more perfect than being healthy,
calcium rich & an energy booster too. Parfaits are arranged as a mixture of
fruits, granola / muesli and yoghurt. 

To
make it a little more interesting, I used hung curd and the texture was super
smooth. Although I dont advocate mixing curds with fruits, having this once in
a while is indeed satisfying. The crunch from the cornflakes added to the
texture of the dish, which by itself was very colourful and appealing. Go wild
with whatever you have with you and discover newer combos from your fruit
platter.. my kiddo loved devouring this, and announced Tres Bien (just
wonderful) :-))

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Country –
France

Dish– Fruity Parfait

Recipe
type – Dessert

Difficulty
level – easy

Prep
 -10 mins (+ standing time to make hung curd)

Cook time : Nil | Serves : 2

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Ingredients:

Ingredients:

• Mixed fruit - ½ cup (I used apples,winter melon,oranges,cherries
  and banana)
• Hung Curd - ¼ cup
• Mixed fruit jam - 2 tablespoon - slightly melted with ½ teaspoon of hot
  water
• Cornflakes - 1 or 2 teaspoon - slightly crushed
• Honey - ½ TBSP
• Garnish - Glazed cherries and Mint

Method:

To make hung curd, tie 1 cup fat free yoghurt in a muslin cloth
and leave overnight or for 8 hours till all the water drains (tip : you can
collect the drained water to knead into chapatis or parathas)

To assemble:

• Chill the serving glass before assembling the dish
• Make a layer of the hung curd (you can alternatively use thick
  flavoured yoghurt too)
• Top it with the melted jam
• Arrange the chopped fruits on this jam layer
• Drizzle honey on the fruit
• Top with crushed cornflakes and top with cherries and mint.

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