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

Print Recipe Pin Recipe

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.