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Gingerbread Parfait with Rum Raisins

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Gingerbread Parfait with Rum Raisins

The perfect gingerbread parfait with rum raisins recipe with a picture and simple step-by-step instructions.

  • 5 Pc. Egg yolk
  • 5 Pc. Protein
  • 3 tbsp Sugar
  • 400 ml Cream
  • 500 g Elisen Gingerbread
  • 2 cl Rum
  • 100 g Rum raisins
  • 50 g Grated chocolate
  1. Mix the egg yolks with 1 tbsp sugar until frothy. Whip the cream until stiff. Beat the egg white with 2 tablespoons of sugar to form egg whites. Cut Elisen Lebkuchen into small pieces and grind if necessary. Roughly remove the wafer. Mix the egg yolks, rum, rum raisins, chocolate flakes and gingerbread into the cream to taste. Carefully fold the egg whites into the mixture in two portions. Fill into portion molds and place in the freezer for 6-8 hours.
Dinner
European
gingerbread parfait with rum raisins

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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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