What's The Secret?

So, as part of a recipe test, I made a parfait this evening.

Instructions say to use parchment paper to make the collars, and either tape or tie them in place. Tried both methods, and both were awkward, to say the least. More to the point, both styles leaked. I'd have been better off using foil, I reckon.

So, my question is, for those of you who have made this style of dessert, what's the secret? How do you get the parchment paper to stay in place tightly enough so that the "custard" doesn't leak and has time to freeze in place?

If it matters, I used those small, fluted ramikins that look like miniature souffle dishes. Parchment was attached so it stood 1" higher than the rims, and were filled half-way up those extensions.

 

Hey! Try and keep up. /img/vbsmilies/smilies/lookaround.gif

I tried both tape and tying, as I said. The problem seems to be that the parchment paper is too stiff to form-fit to the cup, as it were. So the filling (in this case, egg yolks, whipped cream, sugar and Grand Marnier) slowly leaked down the outter sidewalls of the ramikins.

What I have right now are eight ramikins in the freezer, sitting in a frozen pool of the filling

That's why I guessed foil would work better, because of it's more clinging nature.

The point is, however, that parchment was the traditional way of doing this, so there's got to be a way of making it work. I'm hoping some of those less pastry-challenged then me can offer some tips.