7 ounces Granulated sugar
2 ounces Glucose or corn syrup
4 fluid ounces Water
9 Egg yolks
2 teaspoons Vanilla extract
1 fluid ounce Rum
2 fluid ounces Coffee extract
1 quart Heavy cream, whipped to soft peaks
6 ounces Chocolate shavings, chopped finely
Servings: 22
1. Cut 22 strips of parchment paper or acetate 2 inches (5 centimeters) wide and long enough to wrap around the ramekins. Fasten the paper or acetate around the top of each ramekin with adhesive tape to form a collar. Lightly oil the ramekins and their collars. Sprinkle with granulated sugar.
2. Make the bombe batter. Place the sugar, glucose and water in a heavy saucepan. Attach a candy thermometer to the pan and bring the sugar to a boil over high heat. Boil until the syrup reaches the soft ball stage, 240°F (115°C).
3. Whip the yolks in the bowl of a mixer with whip attachment until doubled in volume. With the mixer running on slow speed, pour the cooked syrup along the inner wall of the bowl in a slow steady stream. Whip until the yolk mixture cools, about 4 to 5 minutes.
4. Add vanilla extract, rum and coffee extract, whip on low speed. Remove the bowl from machine.
5. Using a spatula or balloon whisk carefully fold in the whipped cream and chocolate shavings.
6. Fill the ramekins to the rim of their collars and level the cream using a metal spatula. Freeze until hardened, about 4 to 6 hours.
7. Remove the collars. Decorate the parfaits with large chocolate shavings and lightly dust with powdered sugar.
Notes: Method: Still-frozen
2 ounces Glucose or corn syrup
4 fluid ounces Water
9 Egg yolks
2 teaspoons Vanilla extract
1 fluid ounce Rum
2 fluid ounces Coffee extract
1 quart Heavy cream, whipped to soft peaks
6 ounces Chocolate shavings, chopped finely
Servings: 22
1. Cut 22 strips of parchment paper or acetate 2 inches (5 centimeters) wide and long enough to wrap around the ramekins. Fasten the paper or acetate around the top of each ramekin with adhesive tape to form a collar. Lightly oil the ramekins and their collars. Sprinkle with granulated sugar.
2. Make the bombe batter. Place the sugar, glucose and water in a heavy saucepan. Attach a candy thermometer to the pan and bring the sugar to a boil over high heat. Boil until the syrup reaches the soft ball stage, 240°F (115°C).
3. Whip the yolks in the bowl of a mixer with whip attachment until doubled in volume. With the mixer running on slow speed, pour the cooked syrup along the inner wall of the bowl in a slow steady stream. Whip until the yolk mixture cools, about 4 to 5 minutes.
4. Add vanilla extract, rum and coffee extract, whip on low speed. Remove the bowl from machine.
5. Using a spatula or balloon whisk carefully fold in the whipped cream and chocolate shavings.
6. Fill the ramekins to the rim of their collars and level the cream using a metal spatula. Freeze until hardened, about 4 to 6 hours.
7. Remove the collars. Decorate the parfaits with large chocolate shavings and lightly dust with powdered sugar.
Notes: Method: Still-frozen
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