Gingerbread parfait with kumquats-caramel sauce

Name: Gingerbread parfait with kumquats-caramel sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 75 g Dark chocolate; 175 ml Milk; 4 fresh egg yolks (Gr. M); 2 TEASPOONS Gingerbread spice; 75 g + 75 g sugar; 200 g Whipped cream; 300 g Kumquats; 150 ml Orange juice; 1 Cinnamon stick; 2 Star Anise

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

75 g Dark chocolate
175 ml Milk
4 fresh egg yolks (Gr. M)
2 TEASPOONS Gingerbread spice
75 g + 75 g sugar
200 g Whipped cream
300 g Kumquats
150 ml Orange juice
1 Cinnamon stick
2 Star Anise

Directions

1
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.
2
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.
3
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.
4
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.
5
Hold cups of gingerbread parfait briefly in hot water, then turn them over onto plates. Drizzle kumquats with caramel sauce over them.