Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Sugar 4 tb Instant coffee granules
6 tb Water -dissolved in 1 T water
8 lg Egg yolks 1 1/3 c Chilled whipping cream
4 oz Bittersweet (not Sweetened whipped cream
-unsweetened) or semisweet Chocolate coffee bean
-chocolate, chopped and -candies* (opt.)
-melted

Stir sugar and water in heavy small saucepan over low heat until sugar
dissolves. Increase heat and boil without stirring until candy
thermometer registers 245'F, about 5 minutes.

Meanwhile, using electric mixer, beat yolks in medium bowl until pale
yellow and slowly dissolving ribbon forms when beaters are lifted.

Gradually beat hot syrup into yolks and continue beating until cool
and thick, about 5 minutes. Pour 1/3 of parfait base into medium bowl
and remaining 1/3 into small bowl. Mix melted chocolate into 1/3 of
base. Mix dissolved instant coffee into 1/3 of base.

Using electric mixer, beat 1 1/3 C cream in large bowl to soft peaks.
Fold 2/3 of cream into chocolate parfait base and 1/3 of cream into
coffee parfait base. Divide 1/2 of chocolate parfait among 6
balloon-shaped wineglasses. Spoon coffee parfait over. Top with
remaining chocolate parfait. Cover each with plastic wrap and freeze
overnight. (Can be prepared up to 2 days ahead.)

Top each parfait with dollop of sweetened whipped cream and chocolate
coffee bean and serve.

*Candies are available at candy shops and some specialty foods stores.

Bon Appetit/August/89 Scanned fixed by Di and Gary

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