Gingerbread parfait

Ingredients for 4 servings:

• 120 ml milk
• 50 g chocolate (dark chocolate)
• 3 egg yolks, size M
• 2 tsp gingerbread spice
• 100 g sugar
• 150 g whipped cream
• 60 g sugar
• 100 ml orange juice
• 300 g kumquat(s), possibly also orange segments
• 1 stalk(s) cinnamon
• 2 star anise
• e.g. whipped cream, stiffly whipped
• 1 shot of liqueur, of your choice, or chocolate sauce
• n. B. Gingerbread, small, for decorating

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

can be prepared a few days before the festival

For the parfait, chop the chocolate into small pieces and melt in hot milk. Then let the chocolate milk cool again. Whisk the egg yolks, spices, and 100g of sugar in a metal bowl over a hot water bath. Caution! Stir continuously and only let the water bath simmer to prevent the egg from curdling. Once the sugar has dissolved, stir again in the cold water bath. Add the chocolate milk. Whip the cream until stiff peaks form and carefully fold in. Pour the mixture into 4 cups (approx. 200ml each) and freeze for at least 6 hours. For the sauce, cut the kumquats into thirds or cut the orange segments into 2-3cm pieces. Melt 60g of sugar in a saucepan. Add the kumquats (or orange segments). Deglaze with orange juice. Add the cinnamon and star anise and simmer for about 5 minutes. To serve, hold the parfait cups in hot water and turn the parfait out onto a dessert plate. Then either garnish with the kumquat sauce or pipe a dollop of cream onto each serving and top with your choice of liqueur (eggnog, chocolate liqueur, coffee liqueur, nut liqueur) or chocolate sauce, and serve. Add 1-2 small gingerbread cookies as garnish.