INGREDIENTS

INSTRUCTIONS

Place 1 tablespoon Champagne in small bowl. Sprinkle gelatin over; let
stand until soft, about 10 minutes. Combine remaining Champagne and 1
cup sugar in heavy medium saucepan; stir over medium heat until sugar
dissolves. Increase heat and bring to boil. Add pears; reduce heat and
simmer just until pears are tender, turning pears often, about 6
minutes. Using slotted spoon, place pears on plate and cool. Boil
poaching liquid until reduced to 1 1/3 cups, about 15 minutes.
Whisk egg yolks in medium bowl to blend. Gradually whisk in hot
poaching liquid; return mixture to same saucepan. Stir over
medium-low heat until candy thermometer registers 175F., about 4
minutes. Remove from heat; add gelatin mixture and whisk until
dissolved. Chill custard until thickened but not set, stirring
occasionally, about 1 hour.
Set aside 4 raspberries for garnish. Combine remaining raspberries
and 1 tablespoon sugar in medium bowl. Let stand 10 minutes. Coarsely
chop pears. Beat cream until stiff peaks form. Fold cream into
custard. Place 1/4 cup raspberries in each of four 12- to 16-ounce
goblets or balloon-shaped wineglasses. Spoon half of pears over
raspberries, dividing equally. Spoon 1/2 cup custard over each.
Repeat layering with remaining raspberries, pears and custard. Cover
loosely with foil; chill until custard is set, at least 6 hours or
overnight.
Garnish parfaits with reserved raspberries, mint and rose petals, if
desired.
Serves 4.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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