Summary

Ingredients

• 3 gingerbread (Aachener Gewürzprinten, approx .: 70-75 grams)
• 2 egg yolks
• 1 egg (s)
• 50 g suar, fine
• 1 pinch (s) salt
• 200 ml cream
• 50 ml rum, (Cuban)

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Instructions

1. Printen on a vegetable grater, coarsely grate (food processor will be too fine.
2. Beat the egg yolks and egg with a pinch of salt and sugar in a bowl on a double boiler until the mixture is almost white and thickens. Beat the mass cold.
3. Whip the cream until semi-stiff. Fold in the rum, grated prinet and cream.
4. Pour the mixture into a mold and put in the freezer for about 6 hours.
5. Mass results in approx.: 1000 ccm = one parfait shape.
6. As a drink I recommend Muscat Spätlese, e.g. from Alsace.