| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 8 | oz | Fine-quality bittersweet chocolate; (not unsweetened), chopped |
| 1/2 | c | Plus 2 tablespoons water |
| 2 | tb | Bourbon |
| 4 | lg | Eggs |
| 3/4 | c | Granulated sugar |
| 1 | ts | Unflavored gelatin |
| 3 1/2 | c | Chilled heavy cream |
| 1/3 | c | Confectioners' sugar |
| Praline pieces |
INSTRUCTIONS
OPTIONAL GARNISH In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate in 1/2 cup water, stirring until smooth, and stir in bourbon until combined well. Remove top of double boiler or bowl from heat. In a large metal bowl with a handheld electric mixer beat eggs and granulated sugar until combined. Set bowl over a large saucepan of simmering water and beat mixture until light and thickened, about 6 minutes. In a very small saucepan sprinkle gelatin over remaining 2 tablespoons water and let stand 1 minute to soften. Heat gelatin mixture over moderate heat, stirring, until gelatin is dissolved. Beat chocolate and gelatin mixtures into egg mixture and cool to room temperature. In a bowl beat 1 1/2 cups cream until it just holds stiff peaks. Fold cream into chocolate mixture thoroughly and divide among eight 1 1/2 to 2-cup stemmed glasses. Freeze parfaits, covered with plastic wrap, until set, about 1 hour. In a bowl beat remaining 2 cups cream until it holds soft peaks. Sift confectioners' sugar over cream and beat until cream just holds stiff peaks. Transfer whipped cream to a pastry bag fitted with a decorative tip and pipe onto parfaits. Garnish parfaits with praline pieces. Freeze parfaits until solid, about 4 hours. Parfaits may be made 2 days ahead and frozen, covered. Let parfaits stand at room temperature 15 minutes before serving. Yield: 8 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9067 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Mar 7, 1998
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