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Parfait (/ p ɑːr ˈ f eɪ / par-FAY, [1] [2] UK also / ˈ p ɑːr f eɪ / PAR-fay, [3] French: ⓘ; meaning "perfect") is either of two types of dessert. In France, where the dish originated, parfait is made by boiling cream, egg, sugar and syrup to create a custard -like or meringue -like puree which is then frozen.
This is the pronunciation key for IPA transcriptions of French on Wikipedia. It provides a set of symbols to represent the pronunciation of French in Wikipedia articles, and example words that illustrate the sounds that correspond to them.
Many words in the English vocabulary are of French origin, most coming from the Anglo-Norman spoken by the upper classes in England for several hundred years after the Norman Conquest, before the language settled into what became Modern English. English words of French origin, such as art, competition, force, machine, and table are pronounced ...
French orthography encompasses the spelling and punctuation of the French language.It is based on a combination of phonemic and historical principles. The spelling of words is largely based on the pronunciation of Old French c. 1100 –1200 AD, and has stayed more or less the same since then, despite enormous changes to the pronunciation of the language in the intervening years.
The difference between stressed and unstressed syllables in French is less marked than in English. Vowels in unstressed syllables keep their full quality, regardless of whether the rhythm of the speaker is syllable-timed or mora-timed (see isochrony). [62] Moreover, words lose their stress to varying degrees when pronounced in phrases and ...
The circumflex first appeared in written French in the 16th century. It was borrowed from Ancient Greek, and combines the acute accent and the grave accent.Grammarian Jacques Dubois (known as Sylvius) is the first writer known to have used the Greek symbol in his writing (although he wrote in Latin).
It is derived from the French parfait, introduced in Italy during the 19th century. The main ingredients are egg yolks, sugar, and cream. It has the texture of frozen mousse or cake. The dessert's Spanish counterpart is called semifrío . [3] It was created during the 19th century, but did not gain popularity until the early 20th century. [4]
Crème de violette is the forerunner to the liqueurs Parfait d'Amour and the American variation, Creme Yvette, both of which are decidedly different with pronounced vanilla and/or citrus flavors. When crème de violette is not available it is possible to use the Parfait Amour or creme Yvette to replicate the violet color in a drink, though the ...
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