Cinnamon parfait with gingerbread sauce and pear fan

Ingredients for 6 servings:

• 3 eggs, including the yolk
• 100 g sugar
• 1 tsp ground cinnamon
• 2 tbsp whiskey or rum
• 250 g cream
• 70 g dark chocolate
• 125 g cream
• Gingerbread spice
• 3 bulb(s)
• White wine for stewing
• Chocolate shavings

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Beat the egg yolks and sugar for about 10 minutes, until the mixture is light and creamy. Stir in the cinnamon and rum (or whiskey). Whip the cream until stiff peaks form and fold into the cinnamon cream. Pour into 6 molds or cups. Freeze for at least 4 hours—preferably overnight. For the gingerbread sauce, roughly crumble the chocolate and melt it in a double boiler. Bring the cream to a boil and stir in the melted chocolate. Season the sauce with gingerbread spice. Keep warm in the double boiler. Peel and halve the pears, remove the cores, and briefly sauté them in white wine. Cut the halves into “fans” and serve with the parfait and sauce. Sprinkle with chocolate shavings.