Gingerbread Parfait with Mulled Wine Cherries
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 9 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- First fold in the diced gingerbread, then the whipped cream. Pour into a mold and place in the freezer overnight.
- 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.
- 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.
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