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