Gingerbread Parfait

Ingredients for 10 servings:

• 2 cups whipped cream
• 2 tbsp sugar
• 1 gingerbread (Elisenlebkuchen without chocolate)
• 50 g chocolate, chopped/grated
• 1 bag of raisins in rum
• 3 eggs
• 2 cl rum

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 20 minutes

(Gingerbread ice cream)

Separate the egg yolks and egg whites. Beat the egg yolks with 1 tablespoon of sugar until frothy. Whip the cream until stiff peaks form. Beat the egg whites with 2 tablespoons of sugar until stiff peaks form. Cut the Elisenlebkuchen into small pieces, crushing them if necessary. Roughly remove the wafer. Fold the egg yolks, rum, rum-infused raisins, chocolate chips/shavings, and gingerbread into the cream. Carefully fold the egg whites into the mixture in two portions. Pour into serving molds and freeze for 6-8 hours. Tip: Serve with lukewarm, stewed plums! Simply a (Christmas) dream! Many thanks to Petra and Detlef for this great recipe!