Gingerbread Parfait Recipes

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GINGERBREAD PARFAIT



Gingerbread Parfait image

A creamy parfait with gingerbread spices! Haven't tried this yet, am posting it for safekeeping for the holiday season - looks like it could be a delicious dessert! Cooking time is freezing time.

Provided by stormylee

Categories     Frozen Desserts

Time P1DT20m

Yield 10 serving(s)

Number Of Ingredients 9

25 g butter
150 g treacle
2 teaspoons cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
4 egg yolks
300 ml heavy cream
3 tablespoons cognac
10 kumquats

Steps:

  • Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
  • Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down.
  • Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
  • Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
  • When ready to serve, wash and slice kumquats.
  • Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.

Nutrition Facts : Calories 199.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 121.6, Sodium 36.6, Carbohydrate 15.8, Fiber 1.6, Sugar 10.2, Protein 2

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