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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Special equipment: an instant-read thermometer; a standing electric mixer;
8 (8- to 9-oz) paper cups
Accompaniments: hot fudge sauce; unsweetened whipped cream; fresh
raspberries
Bring milk and 1/2 cup cream just to a boil in a small heavy saucepan, then
remove from heat and keep warm, covered.
Bring water and 1/2 cup sugar to a boil in another small heavy saucepan,
stirring until sugar is dissolved and washing down any sugar crystals on
side of pan with a pastry brush
dipped in cold water. Boil syrup, without
stirring, gently swirling pan, until mixture is a deep golden caramel.
Remove from heat and carefully add warm cream mixture (mixture will steam
vigorously and caramel will harden). Cook over low heat, whisking, until
caramel is dissolved.
Whisk together yolks, remaining 1/4 cup sugar, and a pinch of salt in a
metal bowl, then add hot caramel mixture in a slow stream, whisking.
Transfer custard to saucepan. Cook custard over moderately low heat,
stirring, until thickened and registers 170F on thermometer (do not let
boil).
Pour custard through a fine-mesh sieve into bowl of standing mixer, then
beat at high speed 10 minutes (mixture will be completely cool, thick, and
pale). Beat in melted chocolate and vanilla.
Whisk remaining cup cream in another bowl until it just holds stiff peaks,
then whisk about one fourth of cream into chocolate mixture to lighten.
Fold in remaining cream gently but thoroughly and divide mixture among
paper cups, smoothing tops. Cover each cup with foil and freeze parfaits at
least 12 hours.
To serve, carefully tear off each paper cup and invert parfaits onto
plates.
Cooks' note:
Parfaits can be frozen up to 3 days.
Contributor: Gourmet February 2004 p 105
| Ingredients:
137/4377 Gallon(s) whole milk
1 1/2 Cup(s) heavy cream; chilled
3 Tablespoon(s) water
6 783/3022 Ounce(s) sugar
8 egg yolks
7 Ounce(s) bittersweet chocolate; melted and cooled
1/2 Teaspoon(s) vanilla |
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