Gingerbread parfait on orange sauce with marinated kumquats

Name: Gingerbread parfait on orange sauce with marinated kumquats
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 50 g Dark chocolate; 120 ml Milk; 3 Egg yolk (size M); 2 slightly heaped Tsp gingerbread spice; 130 g Sugar; 150 g Whipped cream; 300 g Kumquats; 100 ml Orange juice; 1 Cinnamon stick; 2 Star Anise

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

50 g Dark chocolate
120 ml Milk
3 Egg yolk (size M)
2 slightly heaped Tsp gingerbread spice
130 g Sugar
150 g Whipped cream
300 g Kumquats
100 ml Orange juice
1 Cinnamon stick
2 Star Anise

Directions

1
Roughly chop the chocolate and melt over a warm water bath. Heat milk (do not boil!), remove from the stove and allow to cool briefly
2
Mix egg yolks, gingerbread spice and 70 g sugar in a beating pot, stir in milk. Whip over a hot water bath until thick and creamy. Stir in chocolate
3
Place the kettle in a cold water bath, stir from time to time and let it cool down. Whip cream until stiff and fold into the cooled cream. Pour into 4 cups (approx. 200 ml each). Place in the freezer for approx. 6 hours, preferably overnight
4
Kumquats under hot water wash, clean and halve or third. Remove seeds. Caramelise 60 g sugar in a small pot. Add kumquats, mix. Deglaze with orange juice. Add cinnamon and aniseed and simmer for about 5 minutes. Let the kumquats cool down
5
Hold cups briefly in hot water and turn the parfait onto plates. Add kumquats to the parfait and serve immediately
6
waiting time approx. 6 hours