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Sweet Sabayon / Coffee Parfait

From Raymond Blanc's Kitchen Secrets (BBC): http://www.raymondblanc.com/
This is what I like to call a base recipe. Mastering this technique will give you a larger repertoire of dishes. By simply pouring over seasonal soft fruits and gratinating for a delicious fruit gratin. Add a hint of coffee essence or thickened fruit puree, chill for a mousse or freeze for a parfait: we give some variations too.
Serves 1.4l/2 pts 10fl oz

For the basic sabayon
8 free-range egg yolks
100g/3½oz caster sugar
250ml/9oz sweet, fruity dessert wine, such as Monbazillac or Beaume de Venice / Muscat de Lunel
1 gelatine leaf, soaked in cold water for 10 minutes, squeezed dry
small pinch cayenne pepper
1-2 tsp freshly squeezed lemon juice
2-300ml/7fl oz whipping cream, whisked until soft peaks form when the whisk is removed
For the coffee parfait
(600g finished sabayon)
50ml/2fl oz coffee essence
To serve
caramel sauce (optional)
vanilla cream (optional)
chopped roasted nuts
cocoa powder, for dusting

1. For the basic sabayon, whisk the egg yolks and sugar together in a large heatproof bowl until pale and fluffy.

2. Add the wine, then set the bowl over a pan of barely simmering water and continue to whisk for 3-4 minutes, or until the mixture is pale and has thickened (the temperature of the mixture should reach about 78-80C/175F).

3. Whisk in the soaked gelatine leaf until dissolved, then remove the bowl from the heat and whisk again.

4. Add the cayenne pepper and lemon juice, to taste, then continue to whisk until the mixture has cooled slightly. Set aside until completely cool.

5. Whisk one-third of the whipped cream into the cooled sabayon mixture, then carefully fold in the remaining cream until just combined.

6. Chill the sabayon in the fridge for at least two hours, or up to 12 hours.

7. For the coffee parfait, remove three-quarters of the chilled sabayon from the fridge. (The remaining sabayon can be used to make a sweet sabayon gratin.)

8. Fold the coffee essence carefully into the sabayon until combined.

9. Spoon the mixture into a 1.2kg/2lb 10¼oz loaf tin, levelling the top with a palette knife. Chill in the freezer for at least 6 hours and up to 24 hours, or until solid.

10. Remove the coffee parfait from the freezer and dip the loaf tin into hot water to loosen the parfait from the tin. Run a blunt knife around the parfait, then turn it out onto a long rectangular plate.

11. To serve, slice the coffee parfait and serve with caramel sauce or vanilla cream, if using. Sprinkle with chopped roasted nuts and dust with cocoa powder.

Variation, For a fruit gratin

100g each of strawberries, raspberries, blueberries, red currants, blackberries
50g caster sugar
1 pinch crushed black peppercorns
½ lemon, juiced
2 Vietnamese mint leaves, finely sliced
150ml raspberry coulis
200ml finished sabayon

Place all the fruits into a bowl with the sugar and black pepper gently mix 1 and leave to marinade for 30 minutes. Divide into four individual, heat proof dishes and cover with 50ml of 2 sabayon per person, dust twice with icing sugar and caramelise with a blow torch or under a very hot grill. Serve immediately.