Ginger Parfait with Rhubarb Compote
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 egg (s), fresh
- 3 tablespoon sugar
- 0.5 ½ lemon (s), only grated zest
- 4 tablespoon ginger, candied, finely chopped
- 100 ml heavy cream, whipped until stiff
- Fruit compote:
- 400 g rhubarb, diced
- 3 tablespoon sugar
- 1 vanilla sugar
- 3 tablespoon white wine or water
Print Recipe
Pin Recipe Instructions
- Beat the eggs and sugar with the whisk of the hand mixer until the mixture is light. Mix in the lemon zest and ginger. Likewise, carefully fold in the whipped cream and fill it into a mold with a capacity of approx. 1 liter. Cover and freeze for 4-5 hours.
- For the compote, cook all the ingredients for about 5 minutes until they are just soft and allow to cool. Remove the parfait from the mold, cut into slices and serve with the rhubarb compote.
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