Gingerbread Parfait with Raspberry Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 4 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the parfait:
- 200 g inerbread with chocolate
- 4 tablespoon powdered sugar
- 2 cups cream, 00 g each
- 2 sachets cream stabilizer
- 1 bag / s orange zest
- 25 g pistachios, chopped
- 250 ml vanilla sauce
For the sauce:
- 125 ml raspberry syrup
- 2 tablespoon vanilla pudding powder or cornstarch
- 125 ml water
- 300 g raspberries, frozen
- 2 tablespoon raspberry jam
Print Recipe
Pin Recipe Instructions
- For the parfait, finely chop the gingerbread, or use a hand blender if necessary.
- Whip the cream with icing sugar and cream stiffener until stiff. Either make the vanilla sauce yourself from 10 g vanilla pudding powder and 250 ml milk or take it ready-made and fold it into the cream with the pistachios and orange zest. Finally fold in the gingerbread. Pour the mixture into a Gugelhupf pan and hit the form a few times on the work surface so that trapped air can escape. Put the parfait in the freezer for at least 4 hours, preferably overnight.
- For the raspberry sauce, mix the pudding powder or starch with 3 tablespoons of water. Bring the remaining water and syrup to a boil. Pour the mixed pudding powder into the boiling liquid, bring to the boil briefly and then stir in the frozen raspberries. Let cool and stir in the raspberry jam. If you want, you can now pass the mixture through a sieve so that you don`t have the kernels of the raspberries in your meal afterwards.
- Briefly hold the parfait in warm water and turn it out of the mold. Then cut into slices and serve with a little raspberry sauce.
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