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.