Gingerbread parfait with kumquats-caramel sauce

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
5 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 75 g Dark chocolate
  • 175 ml Milk
  • 4 fresh egg yolks (Gr. M)
  • 2 TEASPOONS Gingerbread spice
  • 75 g + 75 g sugar
  • 200 g Whipped cream
  • 300 g Kumquats
  • 150 ml Orange juice
  • 1 Cinnamon stick
  • 2 Star Anise

Directions

  1. 1

    The day before for the parfait, break chocolate into pieces and melt in a hot water bath. Heat milk (do not boil!) and remove from the stove. Let it cool down a little.

  2. 2

    Mix egg yolk, gingerbread spice and 75 g sugar. Stir in milk in a thin stream. Whip in a hot water bath until thick and creamy. Remove from the water bath. Stir in liquid chocolate. Let it cool down.

  3. 3

    Whip the cream until stiff and fold into the chocolate cream. Pour into six cups (approx. 200 ml each; or into an empty clean plastic ice cream pack, approx. 1.5 l capacity). Cover and freeze for at least 6 hours, preferably overnight.

  4. 4

    The next day for the sauce, wash kumquats hot, dab dry and cut into slices. Caramelise 75 g sugar lightly. Add kumquats and deglaze with orange juice. Add cinnamon and aniseed. Simmer for about 5 minutes until the caramel has dissolved. Let it cool down.

  5. 5

    Hold cups of gingerbread parfait briefly in hot water, then turn them over onto plates. Drizzle kumquats with caramel sauce over them.

Nutrition Facts

KCAL
380 kcal
CARBS
42 g
FATS
20 g
PROTEINS
5 g