Ginger parfait with cherry sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Peel ginger and chop very finely. Bring the vanilla pod, pulp and milk to the boil in a saucepan. Mix egg yolk and sugar. Remove the vanilla pod and stir the hot milk bit by bit to the egg yolk.

2. 2

   Pour back into the pot. Heat while stirring until the cream thickens. Pour into a bowl, add the ginger and allow to cool. Cut 50 g ginger sticks into small sticks. Whip cream until stiff and fold into the cold cream.

3. 3

   Fold in ginger sticks. Pour into a saddle of venison dish. Let it freeze for at least 4 hours, preferably overnight. For the cherry sauce, drain the cherries on a sieve. Boil up the juice, cinnamon stick and sugar.

4. 4

   Stir starch and about 1/8 litre of water until smooth. Stir into the juice and bring to the boil again briefly. Add the cherries and allow to cool. Slice the ice cream and spread it with the cherry sauce on 6 plates.

5. 5

   Cut 6 ginger sticks in half lengthwise and serve the plates decorated with ginger and lemon balm.