in Dessert Recipes, Germany

Beaver Pie Parfait

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Ingredients for 6 servings:

  • 300 g gingerbread (Biberfladen), unfilled
  • 6 egg yolks
  • 100 g sugar
  • 6 tbsp liqueur, Appenzeller Alpenbitter (herbal liqueur)
  • 3 dl cream

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Biberfladen is a type of Appenzeller gingerbread

Cut the Biberfladen into strips and let them dry in the oven at 80°C (180°F) for about 1 hour (similar to breadcrumbs). Then grind them into a powder in a blender. Beat the egg yolks and sugar in a double boiler until frothy, add the Biberfladen powder and mix well. Add the Appenzeller Alpenbitter and fold in the whipped cream, not too stiffly. Line a cake tin with cling film, pour in the mixture, and freeze for at least 4-5 hours (it can also be stored for 1-2 weeks). Thaw slightly before serving and serve with whipped cream.

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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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