Gingerbread Parfait

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.