Iced Chicory Parfait With A Beer Sabayon

Directions

1. Preheat the oven to 425 degrees F. Separate the Large eggs. In a bowl with an electric mixer beat the whites till they form soft peaks. Add in 3/4 c. of the sugar, a little at a time, and beat the whites un til they form stiff but not dry peaks. Mix in the spice bread and transfer the mix to a buttered souffle dish. Bake for 10 min and let cold in dish.
2. In a saucepan set over moderate heat combine 1/2 c. water with the remaining sugar, bring the liquid to a boil, stirring, and simmer the mix till it is a light syrup. Stir in the chicory. In a bowl whisk the yolks till combined. With an electric mixer beat the yolks till combined.
3. Add in the warm syrup in a stream and beat till cold. Chill, covered, at least 3 hrs.
4. In a bowl beat the heavy cream to soft peaks. Whisk cream into the chilled egg yolk mix into the souffle mold. Freeze, covered, at east 3 hrs.
5. Make the Beer Sabayon: In a small heavy saucepan beat the yolks with the sugar till they are pale yellow. Add in the beer and beat the mix over very low heat till it ribbons being careful not to l et the mix boil.
6. To serve: Unmold the souffle onto a plate and sift cocoa pwdr over top.
7. Serve with the hot sabayon.