Gingerbread parfait with Christmas plum compote

Ingredients for 10 servings:

• 175 g sugar
• 1 tsp gingerbread spice
• 4 eggs, size M
• 5 tbsp milk
• 3 gingerbread cookies with dark chocolate, approx. 90 g
• 400 g whipped cream
• 2 tbsp sugar
• 1 jar plum(s), 720 ml
• 100 ml red wine, dry
• 1 cinnamon stick(s)
• 1 star anise
• 1 tbsp cornstarch

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 13 hours 30 minutes

Line a loaf pan or similar container with a lid with plastic wrap and refrigerate. For the parfait, combine 175g of sugar and the gingerbread spice. Using a hand mixer, beat the eggs, milk, and sugar mixture until creamy. Beat the mixture in a hot (not boiling) water bath until thick and creamy. Let it cool, stirring frequently. Make sure you have a sufficiently large bowl for this. The volume will approximately quadruple, and you’ll need to add the whipped cream later. Cut the gingerbread into 1 x 1cm pieces. If you only get gingerbread with wafers, carefully remove the wafers beforehand. Otherwise, the gingerbread will crumble when cutting. The wafers aren’t needed. Whip the cream until stiff and fold it into the cooled ice cream mixture. Fold in 3/4 of the gingerbread pieces. Pour the mixture into the pan and scatter the remaining gingerbread on top. Cover the parfait with foil to prevent ice crystals from forming and, if possible, secure with a lid. Freeze overnight. For the plum compote, pour the plums into a sieve and collect the juice. Caramelize 2 tablespoons of sugar in a saucepan until golden yellow. Deglaze with the wine and plum juice, add the cinnamon stick and star anise. Simmer until the caramel dissolves. Mix the cornstarch with 3 tablespoons of water until smooth. Stir into the juice and simmer for 2 minutes, stirring continuously. Add the plums. Remove the pan from the heat. Add the compote to the parfait while it’s still warm, or let it cool first, as desired. Remove the parfait from the freezer 10 minutes before serving. Turn it out of the pan and cut into slices. Serve with the compote.