Gingerbread Parfait Recipe

Name: Gingerbread Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Garnish; 10 kumquats

Servings: persons

1
Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
2
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.
3
Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
4
Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
5
When ready to serve, wash and slice kumquats.
6
Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 25 g butter, 150 g treacle, 2 teaspoons cinnamon, 3/4 teaspoon ground ginger, and more.

Yes, Gingerbread Parfait falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Parfait

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