INGREDIENTS

INSTRUCTIONS

Remove the pan from the heat and immediately strain the sauce  through
a fine mesh strainer into a metal bowl that is set into a  larger bowl
filled with ice water. Stir the sauce for 10 to 15  minutes, until
cool. Stir in the vanilla. Remove the bowl of custard  from the bowl of
ice water. Cover with plastic wrap and refrigerate  until ready to
assemble.  Make the coffee soaking syrup:  Combine the hot brewed
espresso with the sugar and stir to dissolve.  Allow the mixture to
cool; stir in the rum. Set aside until ready to  assemble the parfait.
Make the chocolate mousse:  Melt the chocolate with the butter. Set the
chocolate mixture aside to  cool. In a chilled large bowl, using a
handheld electric mixer set at  medium-high speed, whip the cream until
soft mounds start to form.  Quickly whisk in the vanilla and rum.
Refrigerate until needed. In a  1 tablespoon of the water, the salt and
the sugar until blended.  Place the bowl over a pot of hot, not boiling
water. (The bowl must  touch the water.) Cook over medium-high heat,
whisking constantly,  for 3 to 5 minutes or until the granules of sugar
have dissolved and  the egg mixture has reached 160 degrees F on an
instant read  thermometer. Place the bowl in the mixer stand and beat
at  medium-high speed with the whisk attachment until the mixture is
thick and pale, about 8 minutes. Place the remaining 2 tablespoons of
water in a small heatproof cup. Sprinkle the gelatin over the water
and let stand for 5 minutes to soften the gelatin. Place the cup with
the softened gelatin in a saucepan with enough water to come halfway
up the side of the cup. Heat the gelatin mixture over hot (not
simmering) water for 3 to 4 minutes, or until the gelatin granules
dissolve completely and the mixture is clear. Remove the pan from the
heat. Leave the cup containing the gelatin mixture in the hot water  to
keep the gelatin warm until ready to use. Remove the egg mixture  from
the mixer stand and using a large whisk, quickly whisk the  chocolate
butter mixture and gelatin in by hand. Using a large rubber  spatula,
gently fold one-third of the whipped cream into the egg  mixture to
lighten it fold in the remaining whipped cream and rum.  Set the mousse
aside, but do not refrigerate.  Assemble the parfait:  Line the 9-inch
springform pan with a 9-inch cardboard cake circle.  Using a long
serrated knife, horizontally slice the Brazil nut cocoa  biscuit into 3
layers that are each approximately 1/2 inch thick. Use  the top and
bottom layers for the parfait take the center layer and  place in the
bowl of a food processor fitted with the metal chopping  blade and
process for 30 to 45 seconds, or until fine crumbs are  formed.
Transfer the crumbs to a medium bowl. Place the bottom cake  layer in
the prepared pan. Using a pastry brush, soak the layer with  half of
the coffee syrup. Reserve l/2 cup of the prepared mousse.  Pour the
remaining mousse on top of the soaked layer. Place the  second cake
layer, with the flat side up, on top of the mousse. Soak  this layer of
cake with the coffee syrup. Spread the 1/2 cup of  reserved mousse
evenly across the top of the parfait. Cover with  plastic wrap and
refrigerate 4 hours or until completely chilled and  set.  Unmold and
garnish the parfait:  Run a thin-bladed knife carefully around edge of
the parfait to  loosen it from the sides of the springform pan. Remove
the side of  the pan. Transfer the cake circle with the parfait to a
work area and  using a metal spatula, smooth the sides of the mousse.
Press the  reserved cake crumbs onto the sides of the parfait and
sprinkle more  crumbs across the top of the parfait. Coarsely chop the
reserved  toasted Brazil nuts and sprinkle evenly over the top of the
parfait.  Pour 2 to 3 tablespoons of the coffee sauce on a dessert
plate. Place  a slice of parfait in the center of the plate and lightly
sprinkle  cocoa powder around the rim of the plate.  YIELD: 12 servings
continued in part 3

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