Gingerbread Parfait with Mulled Wine Cherries

Summary

Ingredients

• 2 egg (s)
• 70 g suar
• 0.5 ½ vanilla pod (s), the pulp it
• 2 tablespoon rum
• 1 teaspoon gingerbread spice
• 100 g inerbread without wafers
• 400 ml whipped cream
• 200 ml red wine
• 5 tablespoon orange juice
• 1 stick cinnamon, small
• 2 carnation (s)
• 1 tablespoon rum
• little sugar
• 1 star anise
• 100 g sour cherries, drained
• 2 tablespoon lemon juice
• some cornstarch

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Instructions

1. For the gingerbread parfait, beat eggs, sugar and vanilla pulp over water at a temperature of up to 65 ° C. In a bowl with ice, beat the mixture until cold. Add rum and gingerbread spices.
2. First fold in the diced gingerbread, then the whipped cream. Pour into a mold and place in the freezer overnight.
3. For the mulled wine cherries, boil red wine, lemon juice, orange juice, cinnamon, anise, cloves and rum together. Add sugar to taste. Let it steep for a few minutes and pour the liquid through a sieve.
4. Mix the cornstarch with a little sour cherry juice and stir into the hot wine. Bring to the boil until the sauce thickens. Fold in the sour cherries immediately.