Iced Chicory Parfait With A Beer Sabayon Recipe - Cooking Index
Iced Chicory Parfait With A Beer Sabayon Recipe - Cooking Index
| 6 | Eggs - separated (large) | |
| 1 1/4 cups | 247g / 8.7oz | Sugar |
| 8 oz | 227g | Pain d'epices - (French spice bread) |
| 1 tablespoon | 15ml | Instant chicory |
| 1 cup | 237ml | Heavy cream |
| Cocoa powder - to taste | ||
| For The Beer Sabayon | ||
| 2 | Egg yolks | |
| 1 1/2 tablespoons | 22ml | Sugar |
| 2/3 cup | 157ml | Belgian biere blanche |
Preheat the oven to 425F.
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 until they form stiff but not dry peaks. Fold in the spice bread and transfer the mixture to a buttered soufflee 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 soufflee 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 soufflee 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
Source:
David Rosengarten
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