A Unique Recipe for Parfait of Sweetbreads
This recipe may not be on your regular go-to list (yet), but keep reading for David Scott Allen’s recipe for l’Imparfait Parfait – the close to perfect parfait. The recipe for Parfait of Sweetbreads have originated in Quebec and David has adapted it for his food blog Cocoa & Lavender.
Parfait of Sweetbreads
- 1 cup diced onion
- 1/2 cup tawny Port
- 1/4 lb sweetbreads
- 1 tsp Lemon juice
- 3 1/2 tbsp Unsalted Butter
- Freshly ground pepper
- Preheat the oven to 350°F.
- Place diced onions in a shallow ovenproof saucepan and pour the Port over the onions.
- Top with the sweetbreads, in once piece.
- Cover, and bake for 50 minutes.
- Remove from the oven, uncover, and set aside sweetbreads on a plate to cool.
- Place saucepan with onions, Port, and pan juices over medium heat.
- Cook until liquids are syrupy.
- Put cooled sweetbreads in the bowl of a small food processor with a steel blade.
- Add the reduced port/onion mixture, and process until evenly chopped.
- Add the lemon juice, butter, and season with salt and pepper.
- Pulse until the mixture is silky.
- Press the mixture through a fine-mesh sieve.
- Scoop the parfait into a serving bowl or glass. You will have about 1/2 cup.
- Smooth the top and refrigerate until ready to serve.
- Remove from the refrigerator about 1/2 hour before serving.
- Spread on water crackers or toasted bread, and serve with a chilled rosé, Sauternes, or a kir.