Ingredients
Directions
Line bottom and sides of an 8 by 4 1/2-inch loaf pan with parchment or waxed paper. Melt gianduia in a metal bowl set over a saucepan of simmering water, stirring until smooth. Remove from heat and cool chocolate. Whisk together yolks, sugar, liqueur, and vanilla in another metal bowl until blended. Set over pan of simmering water and whisk until yolks are pale yellow, thick and form a ribbon when whisk is lifted. Remove from heat and fold in gianduia and nuts. Cool to lukewarm. Beat cream with an electric mixer until soft peaks form. Fold 1/4 of whipped cream into gianduia mixture to lighten, then fold in remaining cream gently but thoroughly. Spoon into pan, smoothing top, and put a piece of parchment or waxed paper on surface. Wrap well in plastic wrap and freeze at least 8 hours. To serve, unwrap pan and invert parfait onto a platter, discarding paper. Slice with hot, wet knife and serve with sauces and berries.;
Andrea Immer's Wines
Merlot, L'Ecole No. 41, Columbia Valley, 1996
Fume Blanc, The Hogue Cellars, Columbia Valley, 1998
Merlot, Columbia Crest, Columbia Valley, 1997
Cabernet Sauvignon, Chateau Ste Michelle, Columbia Valley, 1997
Late Harvest White Riesling (reserve), Chateau Ste Michelle, 1996 (375ml-dessert)
Recipe courtesy of Melanie Hulse, Scaramouche Restaurant, Toronto
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