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CHOCOLATE PARFAIT, PISTACHIO
In a medium saucepan cook the sugar with 1/2 cup of water, stirring over a low heat until the sugar melts. Raise the temperature and boil hard for 5 minutes. Place the egg yolks in a mixing bowl. Beat with an electric mixer while slowly pouring the syrup over the yolks. Beat until the mixture is cool. Melt the chocolate in a double boiler over barely simmering water. Pour the melted chocolate into the egg mixture. Whip the heavy cream and fold it into the egg mixture. Transfer the mixture to a pretty serving bowl and freeze for a minimum of 6 hours. To make the pistachio sauce, scald the milk and vanilla in a medium saucepan. In a mixing bowl ribbon together the egg yolks and sugar. Pour the milk into the egg-sugar mixture. Stir to mix and return the mixture to the saucepan. Cook over a low heat, stirring constantly with a wooden spoon until thickened. Do not boil the custard. Strain through a fine-mesh sieve and cool. Before serving, stir the chopped pistachios into the custard.
