John Myers
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Gingerbread Parfait on Fruit Mirror with Snow Angel
The perfect gingerbread parfait on fruit mirror with snow angel recipe with a picture and simple step-by-step instructions.
Ingredients snow angel:
- 30 g Sugar
- 100 g Couverture
- 250 ml Cream
- 3 Pc. Protein
- 1 Pc. Gingerbread
- 1 pinch Ginger bread spice
- 5 Pc. Oranges
- 100 g Sugar
- 100 ml White wine
- 10 g Food starch
- Cinnamon
- 1 Pc. Cloves
- Mint for the decoration
- 2 Pc. Protein
- 100 g Sugar fine
- 1 pinch Salt
- Lemon juice
Preparation of gingerbread parfait on a fruit level:
- Whip the cream until stiff. Beat the egg whites until stiff. Beat the egg yolks with the sugar until creamy.
- Chop the couverture and melt it in a water bath.
- Mix the egg yolks quickly with the chocolate. Add gingerbread cubes and spices. Carefully fold in the egg white and cream.
- Line the mold with cling film and fill in the mixture. Freeze in the freezer overnight.
- Now peel the oranges and cut out the fillets. Place this on a sieve and collect the juice.
- Let the sugar caramelize in a saucepan, deglaze with white wine and reduce a little. Add orange juice and spices. Bring to the boil and set with the added starch. Add the orange fillets and refrigerate.
Preparation of the snow angel:
- For the meringue mixture, first separate the eggs and place the egg whites with a pinch of salt and lemon juice in a dry, fat-free bowl and beat with the whisk of the hand mixer.
- For the meringue, let the sugar gradually trickle into the meringue mixture while constantly beating.
- Continue beating the meringue mixture until the sugar has dissolved in the meringue mixture and a firm, shiny cream has formed.
- Place the finished meringue mixture on a baking sheet lined with baking paper with the help of an angel-shaped piping bag.
- Let the baiser dry in a preheated oven at approx. 100 ° C for 2.5 hours.
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