in Dessert Recipes

Ginger parfait with rhubarb compote

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Ingredients for 4 servings:

  • 2 eggs, fresh
  • 3 tbsp sugar
  • ½ lemon(s), grated peel only
  • 4 tbsp candied ginger, finely chopped
  • 100 ml cream, whipped until stiff
  • Fruit compote:
  • 400 g rhubarb, diced
  • 3 tbsp sugar
  • 1 vanilla sugar
  • 3 tbsp white wine or water

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

exquisite, but very simple

Beat the eggs and sugar with the whisk attachment of a hand mixer until light and pale. Stir in the lemon zest and ginger. Carefully fold in the stiffly whipped cream and pour into a 1-liter dish. Cover and freeze for 4-5 hours. For the compote, cook all ingredients for about 5 minutes until just tender, then let cool. Remove the parfait from the dish, slice, and serve with the rhubarb compote.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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