Gingerbread Parfait
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the parfait:
- 120 ml milk
- 50 g chocolate, (dark chocolate)
- 3 egg yolks, size M
- 2 teaspoons gingerbread spice
- 100 g suar
- 150 g whipped cream
For the sauce: (variant 1)
- 60 g suar
- 100 ml orange juice
- 300 g kumquat (s), possibly also orane fillets
- 1 stick cinnamon
- 2 star anise
Also: (variant 2)
- Whipped cream, whipped until stiff
- 1 shot liqueur, your choice, or chocolate sauce
- Gingerbread, small, to decorate
Print Recipe
Pin Recipe Instructions
- For the parfait, chop the chocolate into small pieces and melt in hot milk. Then let the chocolate milk cool down again. Beat egg yolks, spice and 100 g sugar in a metal bowl over a hot water bath. Attention! Always stir well and only let the water bath simmer so that the egg does not flocculate. When the sugar is dissolved, stir again in a cold water bath. Add chocolate milk. Whip the cream until stiff and fold in carefully. Pour the mixture into 4 cups (approx. 200 ml each) and freeze for at least 6 hours.
- For the sauce, cut the kumquats into thirds or cut the orange fillets into 2-3 cm pieces. Melt 60 g sugar in a saucepan. Add kumquats (or orange pieces). Deglaze with orange juice. Add cinnamon and star anise and simmer for approx. 5 minutes.
- To serve, hold the parfait cups in hot water and turn the parfait out onto a dessert plate. Then either decorate with the kumquat sauce or sprinkle a cream tuff on each portion and pour over the liqueur of your choice (eggnog, chocolate liqueur, coffee liqueur, nut liqueur) or chocolate sauce and serve. Add 1-2 small gingerbread cookies as a garnish.
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