Gingerbread Parfait

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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