Whiskey and Chocolate Parfait

In a small saucepan, place the milk and water

Bring to a boil and stir until the milk dissolves and simmers for 5 minutes

While this is happening, beat the egg yolks in a large bowl with an electric mixer on high speed

Gradually pour the hot mixture into the egg yolks while beating continuously

Beat until the mixture thickens and cools completely

Add the whiskey gradually and mix carefully

If using fresh whipping cream, beat until smooth but not too stiff

Combine half of the egg yolk mixture with it and mix well

Add the remaining egg yolks and mix again

Pour into a mold or shape, lined with parchment paper (optional), 23 cm in diameter

Cover and refrigerate for at least one day or until set

(If using a mold, remove the ring and flip over onto a plate.) Serve chilled

For about 6 to 8 servings

To obtain a parfait with two colors:

Divide the whiskey cream into two portions

Place one portion in a mold with a hole in the center

Cool until almost set

Add the remaining cream and 1/2 cup of chocolate chips, and more long-life whipping cream if needed

Pour into the mold and refrigerate until firm

Quickly heat over low heat to unmold.