Iced Chicory Parfait with a Beer Sabayon

Title:
Iced Chicory Parfait with a Beer Sabayon

Yield:
6 Servings

Categories:
Desserts,
Puddings




Ingredients:





     6 lg Eggs, separated


 1 1/4 c  Sugar


     8 oz Pain d'epices (French spice


          -bread, available at


          -specialty food stores), cut


          -into dice


     1 tb Instant chicory


     1 c  Heavy cream


          Cocoa powder, to taste





--------------------------------BEER
SABAYON--------------------------------


     2    Egg yolks


 1 1/2 tb Sugar


   2/3 c  Belgian Biere Blanche





 Preheat the oven to 425 degrees F. Separate the eggs. In a bowl with an


 electric mixer beat the whites until they form soft peaks. Add 3/4 cup of


 the sugar, a little at a time, and beat the whites un til they form stiff


 but not dry peaks. Fold in the spice bread and transfer the mixture to a


 buttered souffle dish. Bake for 10 minutes and let cool in dish.


 


 In a saucepan set over moderate heat combine 1/2 cup water with the


 remaining sugar, bring the liquid to a boil, stirring, and simmer the


 mixture until it is a light syrup. Stir in the chicory. In a bowl whisk the


 yolks until combined. With an electric mixer beat the yolks until combined.


 Add the hot syrup in a stream and beat until cool. Chill, covered, at least


       3    hours.


 


 In a bowl beat the heavy cream to soft peaks. Whisk cream into the chilled


 egg yolk mixture into the souffle mold. Freeze, covered, at east 3 hours.


 


 Make the Beer Sabayon: In a small heavy saucepan beat the yolks with the


 sugar until they are pale yellow. Add the beer and beat the mixture over


 very low heat until it ribbons being careful not to l et the mixture boil.


 


 To serve: Unmold the souffle onto a plate and sift cocoa powder over top.


 Serve with the warm sabayon.


 


 >From Taste Show #TS4844


 


 NOTES : Recipe from Ghislaine Arabian of Le Doyen Restaurant


 


 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #578 by "Master


 Harper Gaellon" 
on Apr 19, 1997