[Blueicus]

Well, the traditioal Euro/French parfait is a frozen mousse dessert, while the American interpretation is more of a layered cream/fruit concoction. However, back to the question at hand... it seems that your second cooking process is absolutely unnecessary if you've already cooked the livers the first itme around (although you did add the eggs). How do you cover your parfaits when you bake them? Remember that the effect of a bain marie is negated when you tightly cover your steaming vessel, so loosely cover your bain marie and poke a few holes into it. Also, you only really need to add enough water to reach about halfway up the ramekins (even a third up is more than enough) for it do work effectively.