Summary

Ingredients

For the parfait:

• 1 teaspoon gingerbread spice
• 100 g inerbread with chocolate without wafers
• 2 egg yolks
• 125 ml milk
• 1 vanilla pod (s)
• 75 grams sugar
• 4 cl rum, brown
• 250 g whipped cream

Fruits: (red wine pears)

• 8 pear (s)
• 100 g suar
• 0.25 liter ¼ red wine
• 125 ml port wine, red
• 125 ml orange juice
• 3 lemon (s), add the juice
• 6 cl liqueur (cassis liqueur)
• some cinnamon, whole
• 1 bay leaf, brown
• 2 carnation (s)

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Instructions

1. Gingerbread Parfait:
2. Cut gingerbread into small cubes. Bring the milk with the vanilla pod to the boil, let it steep for about 15 minutes, then let it cool down a little.
3. Stir the sugar and egg yolks until frothy, sift the vanilla milk with the gingerbread spice into the egg yolk mixture and stir.
4. Beat everything warm over steam until approx. 65 ° C. Beat cold in an ice bath until a thick, thick cream is formed. Fold in the rum, the diced gingerbread cubes, then fold in the whipped cream. Fill into molds and freeze for at least 4 hours.
5. Red wine pear:
6. Pear (small Abate, Williams, Santa Monica or similar) core out or cut in half and drill out.
7. Caramelize the sugar. Deglaze the caramel with red and port wine and dissolve. Add orange and lemon juice, spices, prepare a little lemon peel as with mulled wine.
8. Put in the peeled and prepared pears, add the cassis, cook slowly, turning so that the pears turn evenly red. Slightly thicken the brew with a little mixed starch and sieve it.
9. To serve, pour a saucepan onto a large plate, place the parfait on it, cut off half a pear at the bottom so that it can be placed upright next to the parfait. Sift the powdered sugar over the plate and sprinkle some chocolate chips over it if necessary.