Recipe - Iced Chicory Parfait With A Beer Sabayon

6 lg Eggs, separated
1 One fourth cup Sugar
8 ounce Pain d'epices (French spice
bread, available at
specialty food stores), cut
into dice
1 tablespoon Instant chicory
1 cup Heavy cream
Cocoa powder, to taste

BEER SABAYON
2 Egg yolks
1 One half tablespoon Sugar
2/3 cup 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 Three fourths 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 One half 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 MCRecipe Digest V1 #578 by "Master
Harper Gaellon" gaellon@inch.com on Apr 19, 1997