Helter Skelter Parfait
The three flavors and colors of this layered sorbet parfait make a beautiful dessert. If making chocolate ornaments isn’t your cup of tea, melt only 3 ounces of chocolate for the parfait mixture, and substitute chocolate curls or shaved chocolate for the lattices to be made from the remaining chocolate. Cone-shaped parfait glasses work best, as the parfaits will be unmolded from the glasses for serving.
- Egg Yolks - 8
- Sugar - 1 cup
- Water - 1/4 cup
- Bittersweet Chocolate - 3 ounces, chopped
- Heavy (Whipping) Cream - 6 cups
- Framboise Liqueur - 3 tablespoons
- Raspberries - 1/2 cup
- Marinated Raspberries and Sauce
- Raspberries - 2 cups
- Creme De Cacao - 3/4 cup
- Sugar - 1/4 cup
- Chocolate Garnish
- Semi-sweet chocolate - 2 ounces, chopped
To make the parfait: Put the egg yolks in a medium mixing bowl and beat slightly. Place the sugar and water in a small saucepan, stir together, and bring to a boil over medium heat. When the sugar reaches 245 F on a candy thermometer (soft-ball stage), pour it over the yolks while mixing at medium speed. When all the sugar is added, increase the speed to high. Continue whipping the mixture until the mixture is cool. Divide this mixture between two bowls and set aside.
In the top of a double boiler over barely simmering water, melt the chocolate, stirring until smooth. Set aside off the heat.
In a large, deep bowl, beat the heavy cream until soft peaks form. Fold one half of the whipped cream into the first bowl of egg-sugar mixture. Add 2 tablespoons of Framboise. Set aside. Fold the remaining whipped cream into the second bowl of egg-sugar mixture. Fold in the remaining tablespoon of Framboise and the melted chocolate. Put both mixtures into pastry bags fitted with plain tips. Pipe (or spoon) alternating layers of the two mixtures into each of six 6-ounce parfait glasses, placing a few raspberries between each layer. Freeze for 8 to 10 hours.
To prepare the berries and sauce: Combine the raspberries and creme de cacao and let sit at room temperature for 3 to 4 hours. Drain the creme de cacao from the berries into a small saucepan, reserving the berries for later. Add sugar to the creme de cacao and bring to a boil over medium heat for 4 to 5 minutes. Let cool. Put the raspberries back into the sauce.
Unmold the parfaits by dipping them up to the rim in a pan of warm (not hot!) water for 5 to 10 seconds, then turning them out onto a serving plate. The parfaits should slide out; if not, return them to the warm water and try again. Place the parfaits on a tray and return them to the freezer for 5 to 10 hours.
To make the chocolate garnish: Cut 6 strips of baking parchment or flexible plastic about 14 inches long and 3 inches wide. Melt the semi-sweet chocolate in the top of a double boiler over barely simmering water and put it in a pastry bag fitted with a 1/4-inch tip. Pipe a chocolate lattice design the length of one strip. Take a parfait out of the freezer and, before the chocolate sets, wrap the strip in a spiral up around the parfait, paper- or plastic-side out. Return the parfait to the freezer and prepare the next strip. Repeat until all parfaits have garnish strips.
To serve: Carefully unwrap the paper or plastic from the chocolate lattices. Garnish the plates with the sauce and berries.