Do try this at home...

This is a nice one for the Java Crazed amongst you. We just rolled out a Meyers Lemon Parfait at the restaurant, which uses essentially the same technique as this one. This one was on the menu for quite a while. Think of it as a Custardy Frozen Mousse, or Ice Cream for people who don't have ice cream makers.

Hazelnut latte parfait
Serves 6

For the parfait:
1 1/2 cups cream
9 egg yolks
1 cup simple syrup (see Notes)
1 shot brewed espresso (about 1 1/2 ounces)
1/2 cup candied or toasted hazelnuts, ground

For mousse:
3 eggs
1/4 cup powdered sugar
1 1/4 cups cream
8 ounces dark chocolate, chopped
1 shot brewed espresso
1 tablespoon vanilla extract
6 tablespoons (3 ounces) soft butter

For garnish:
Chopped candied or toasted hazelnuts, warm chocolate sauce and whipped cream

To prepare parfait: Line 6-cup terrine mold with plastic wrap. Whip cream to medium peaks. Set aside. Combine egg yolks and simple syrup in the top of a double boiler over simmering water. Beat continuously, until thick ribbons form. Remove from heat and set top part of double boiler into a bowl of ice. Beat mixture until cool. Add espresso. Carefully fold in whipped cream and hazelnuts. Pour into mold, fold plastic over it, and freeze overnight.

To prepare mousse: Separate eggs. Whip whites to medium peaks, adding powdered sugar at the soft peak stage. Set aside. Whip cream to medium peaks, reserve. In top of double boiler over simmering water, melt chocolate with espresso and vanilla. While it is still warm, incorporate butter, and then egg yolks. Scrape chocolate mixture into a large bowl. Fold in half the egg whites to lighten. Carefully fold in remaining egg whites and whipped cream. Chill until set, approximately 4 hours.

To assemble: To remove parfait from mold, grab edges of plastic wrap and pop it out. If it sticks, turn it over. Cut 12 slices of the parfait. Arrange two slices in a small bowl with a layer of mousse sandwiched in between. Garnish with candied hazelnuts, warm chocolate sauce and whipped cream. Serve immediately.

Notes: Make simple syrup by combining 3 parts sugar and 2 parts water in a saucepan. Bring to a boil, then let cool.