Ingredients: 4 eggs
2/3 cup sugar
1/3 cup water
2 cups heavy cream
1/2 cups Baileys Irish Cream
2 tablespoons coffee extract (see Note)
R&A Bailey launched its Original Irish Cream liqueur in 1974 after discovering the secret that would allow milk to be separated into double cream and blended with natural flavors, Irish whiskey, and neutral spirits. Because of its natural sweetness and distinctive bite, it was only a matter of time before it began to show up in desserts ranging from cheesecake to soufflι to parfait. San Franciso chef Gerald Hirigoyen blends it with coffee extract in this sabayon that tastes surprisingly like a thickened Irish Coffee, no surprise, really, for a chef working in the city where Irish Coffee made its first appearance in America.
Place the egg yolks in a metal mixing bowl. In a saucepan over medium-high heat, combine the sugar and water and bring to a boil. As soon as it boils, remove from heat and pour slowly into the egg yolks, whisking vigorously. Place the bowl over a bowl of hot water and whisk vigorously for 3 to 4 minutes, or until the mixture becomes frothy and stiff. Pour the yolk mixture into the bowl of an electric mixer and mix on high speed for 5 minutes, or until it cools down. Set aside.
In a large mixing bowl, whip the cream until soft peaks form. Add the Baileys, coffee extract, and yolk mixture to the cream and fold together gently. Spoon the mixture into stemmed parfait glasses or martini glasses and freeze for at least 5 hours, preferably overnight. Serves 4 to 6, depending on size of the glasses.
Note: Coffee extract is available in specialty food markets.