Coconut Parfait with Passion Fruit Sabayon

Whip the egg yolks and egg whites on a water bath until creamy, then beat until cold. Allow chocolate to melt and add, then fold in coconut paste well. Fold in the liqueur and whipped cream.

Form 4/5 of the quantity in a baking dish (tunnel mold with plastic wrap). Stir remaining amount with 1 tbsp cocoa, mold on top of parfait mixture and stew. Freeze for at least 6 hours.

Mix cocosette and left over cocoa powder. Turn the parfait out of the mold, roll in the cocoa cocosette, pour in another time and freeze another time.

For the sabayon, beat the egg yolks, sugar and passion fruit juice in a bain-marie until creamy.

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