Iced chicory parfait with a beer sabayon

Yield: 6 Servings

Measure Ingredient
6 larges Eggs, separated
1¼ cup Sugar
8 ounces Pain d'epices (French spice bread, available at specialty food stores), cut into dice
1 tablespoon Instant chicory
1 cup Heavy cream
\N \N Cocoa powder, to taste
2 \N Egg yolks
1½ tablespoon Sugar
⅔ cup Belgian Biere Blanche
\N 3 hours.


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 ¾ 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 ½ 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 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" <gaellon@...> on Apr 19, 1997

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