Gingerbread Parfait

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 10
• 25 g butter
• 150 g treacle
• 2 teaspoons cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon ground cloves
• 4 egg yolks
• 300 ml heavy cream
• 3 tablespoons cognac
• 10 kumquats

Recipe

• 1 measure butter, treacle and the spices into a saucepan. bring to boil and let simmer for 5 minutes.
• 2 whip egg yolks lightly in a bowl. add the hot treacle and spice mixture, whisking constantly. keep whisking until the mixture is fluffy and has cooled down.
• 3 whip heavy cream until stiff peak form. add cognac and the treacle mixture, mix well.
• 4 rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
• 5 when ready to serve, wash and slice kumquats.
• 6 dip the mould briefly into hot water to release the parfait. invert on a serving dish. decorate with kumquat slices.