Summary

Ingredients

• 3 egg (s), including the yolk
• 100 g suar
• 1 teaspoon cinnamon, ground
• 2 tablespoon whiskey or rum
• 250 g cream
• 70 g dark chocolate
• 125 g cream
• ginger bread spice
• 3 pear (s)
• Wine, white, for steaming
• Grated chocolate

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Instructions

1. Beat the egg yolks and sugar for about 10 minutes, until the mixture is very light and creamy. Stir in cinnamon and rum (or whiskey). Whip the cream until stiff and fold it into the cinnamon cream. Fill into 6 molds or cups. Place in the freezer for at least 4 hours - preferably overnight.
2. For the gingerbread sauce, roughly crumble the chocolate and melt it in a water bath. Bring the cream to the boil and stir in the liquid chocolate. Season the sauce with gingerbread spices. Keep warm in the water bath.
3. Peel and halve the pears, remove the core and sauté briefly in white wine. Cut the halves into fans and serve with the parfait and sauce.
4. Sprinkle with chocolate chips.