Gingerbread parfait with plum sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the egg yolks in a mixing bowl. Add sugar and mix carefully with a whisk, stir until creamy. Pour milk into a pot. Cut the vanilla pod lengthwise, scratch the pulp into the milk. Add gingerbread spice, bring to the boil. Using a ladle, slowly add the still hot milk to the egg-sugar mixture, stirring constantly.

2. 2

   Pour the cream into a pot and heat it up while stirring constantly (the cream must not boil up) until it is thick. Pour into a mixing bowl and beat until cold. Whip the cream until stiff, keep cool. Crumble the gingerbread roughly. Fold cream and gingerbread pieces into the cream. Pour into small moulds and freeze in the freezer. In the meantime, drain the plums. Collect the juice and heat in a pot. Stir the red wine with the cornstarch until smooth, add and bring to the boil. Add plums and cloves, stir in. Arrange on plates together with the parfait.

3. 3

   Pour into small moulds and freeze in the freezer. In the meantime, drain the plums. Collect the juice and heat in a pot. Stir the red wine with the cornstarch until smooth, add and bring to the boil. Add plums and cloves, stir in. Arrange on plates together with the parfait. Decorate as you like with aniseed stars, icing sugar and cocoa powder. Serve with dominoes

4. 4

   waiting time approx. 3 hours

Nutrition Facts

KCAL
510 kcal

CARBS
56 g

FATS
27 g

PROTEINS
7 g