First, wrap the ramekins in parchment paper so that the paper is ½in (1.
5 cm) higher than the top.
Cream the eggs, egg yolks, and granulated sugar in a double boiler.
Add the Grand Marnier and beat over ice until cold.
Whip the cream halfway and fold in.
Fill the ramekins.
Freeze overnight.
Dust the tops with cocoa powder and then remove the paper.
Notes / Tips / Wine Advice:
Beethoven and Ice Cream Season
In the nineteenth century, the increasing love of the Viennese for ice cream corresponded to the fear that it would soon run out, since they were limited to the store of naturally occurring ice. In the mild winter of 1793–94, ice cream freak Ludwig van Beethoven asked whether there would be enough ice cream in Vienna the next summer. Because if there wouldn’t, he would rather pass the summer in the mountains.
Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
Warm the apricot marmalade and honey in a double boiler, stir until smooth, and mix with the egg.
Stir in the grappa.
Whip the cream halfway and fold in.
Fill a terrine pan and freeze overnight.
Let thaw slightly before serving, so that the parfait is not too hard.
Notes / Tips / Wine Advice:
This classic ice cream dish, also called a soufflé glace, looks particularly attractive if you line the terrine with baumkuchen slices before filling it with the parfait.
Beat the eggs, egg yolks, granulated sugar, and salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
Warm nougat in a bain-marie and stir until smooth.
Mix the egg with the nougat, stir in Cointreau, and fold in whipped cream.
Fill a terrine pan or individual containers and freeze overnight.
Let thaw slightly before serving, so that the parfait is not too hard.
Notes / Tips / Wine Advice:
Very clever amateur chefs can try this refined presentation for this parfait: roll a 4–5 in (10–12 cm) cone out of parchment paper and secure with a rubber band. Cut the wide end so that it can stand securely. Fill halfway with melted dark couverture chocolate and roll it around to coat the entire inside of the cone. Place on a lightly oiled glazing rack and freeze for 30 minutes. Fill with the cooled parfait mixture and freeze the cones with the points downward (you can place them in glasses). Before serving, remove the paper and simply place the cone on a dish.
Beat the eggs, egg yolks, granulated sugar, and a dash of salt in a double boiler until creamy, then place bowl in ice water and beat until cold.
Melt the chocolate in a double boiler (watch out; don’t let it get too hot! ), and stir into the egg.
Stir in Bacardi and cognac and fold in the whipped cream.
Fill a terrine pan or individual containers and freeze overnight.
Let thaw slightly before serving, so that it isn’t too hard.
Notes / Tips / Wine Advice:
The praline parfait tastes even more delicate if you first line the terrine with baumkuchen slices.
The Ice of Poets, Knights, and Kings
Great artists have always liked the topic of ice cream. “Where is the snow of the bygone year?” asked François Villon, who wasn’t thinking of winter sports, but rather iced desserts. The crusaders brought the technology for creating ice cream from the Arabic lands back to France. Soon the French landed aristocracy could show their wealth not only through their well-stocked wine cellars, but also ice cellars where they stored iced fruit in all colors of the rainbow. Ice cream traveled from France to England, where King Charles I so jealously guarded the recipe for his favorite ice cream that he made it an official state secret. It remains such until the execution of the kind under the puritan Oliver Cromwell.
