Gingerbread parfait with mulled wine foam and Schlosserbuben

Ingredients for 4 servings:

• 100 g gingerbread (chocolate without wafers)
• 1 egg(s)
• 1 egg yolk
• 75 g sugar
• 2 tsp gingerbread spice
• 250 ml whipped cream
• ½ liter of mulled wine
• 1 slice(s) orange(s), untreated
• 1 slice(s) lemon(s), untreated
• 1 stalk(s) cinnamon
• 2 carnations
• 5 egg yolks
• 80 g sugar
• 12 plum(s), dried, pitted
• 12 almonds, sweet, peeled
• 150 g flour
• 2 eggs
• some beer, light
• 500 g clarified butter, for the pan (or deep fryer)
• 100 g block chocolate, grated
• peppermint

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

a top-class Christmas dessert

Parfait: Cut the gingerbread into small cubes. Whisk the egg, egg yolk, and 50g of sugar, first in a hot water bath, then in a cold water bath until frothy. Add the gingerbread spice. Fold in the gingerbread pieces. Whisk the cream until stiff peaks, gradually adding the remaining sugar. Fold this into the mixture. Fill into serving molds and place in the freezer for 3 hours. Before serving, dip them in hot water for a few seconds and then turn out onto plates. Mulled wine foam: Bring the mulled wine to a boil with orange and lemon slices, cinnamon, and cloves, then reduce to about 0.1 l. Strain through a sieve and collect. Place the egg yolks and sugar in a container suitable for a double boiler. Whisk with the reduced mulled wine until frothy, stirring constantly. The mulled wine foam can be served lukewarm or cold. Then cool in a cold water bath, stirring constantly. Schlosserbuben (Silver Knights): Place an almond into each dried plum. Toss the plums in 2 tablespoons of flour. Separate the eggs. Combine the egg yolks, remaining flour, and beer to form a smooth, thick batter. Beat the egg whites until stiff peaks form and fold in. Heat clarified butter in a deep fryer or preheat a deep fryer to 180°C. Dip the plums in the batter and drain. Fry in hot oil until golden brown. Drain well and roll in the chocolate shavings. Serve with the semifreddo and mulled wine foam, and garnish with fresh peppermint leaves.