1pintheavy cream or heavy whipping cream(1 pint = 473 ml)
38ggranulated sugar(38 g = 3 Tbsp) (Sugar to heavy cream ratio should be 8%, 473 x 0.08)
Gather all the ingredients.
Prepare ice bath by placing ice cubes and water in a large bowl. Place a clean and dry mixing bowl in the ice bath and add 473 ml (1 Pint) heavy whipping cream, and 38 g (3 Tbsp.) sugar to keep cool.
Once cooled, transfer the mixing bowl to the stand mixer and whisk on high speed until medium to firm peaks. Transfer the whipped cream to a piping bag. You can put the bag in a tall glass and fold the top half of the bag outward as you see in the picture below.
Cut sponge cakes/castella/brownies into small cubes.
Slice fresh fruits of your choice.
Assemble Strawberry Parfait:
Put cornflakes on the bottom of the glass. Place the strawberry slices vertically around the inner glass so that we can see the strawberry from outside the glass. Fill the void with whipped cream.
Add the chocolate syrup and some Castella cubes.
Add a scoop of ice cream and strawberry halves around the glass rim. Decorate with almond slices and whipped cream.
And put one whole strawberry, mint, and 2 pockys on top.
Assemble Chocolate Parfait:
Put granolas on the bottom of the glass. Add some whipped cream and brownie cubes. Squirt some chocolate syrup vertically on the inner glass so you can see chocolate marks from outside the glass.
Add whipped cream, granolas, and sliced almonds, then two scoops of ice cream, decorate with whipped cream and banana slices.
Top off with sliced almonds, chocolate syrups, mint leaves, and cigarette cookie on top.