Recipe - Frozen Chocolate Bourbon Parfaits

8 ounce Finequality bittersweet
chocolate; (not
unsweetened), chopped
One half cup Plus 2 tablespoons water
2 tablespoon Bourbon
4 lg Eggs
Three fourths cup Granulated sugar
1 teaspoon Unflavored gelatin
3 One half cup Chilled heavy cream
1/3 cup Confectioners' sugar

OPTIONAL GARNISH
Praline pieces

In a double boiler or a metal bowl set over a saucepan of barely simmering
water melt chocolate in One half 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 One half cups cream until it just holds stiff peaks. Fold cream
into chocolate mixture thoroughly and divide among eight 1 One half to 2cup
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 MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Mar 7, 1998