Gingerbread parfait with spiced oranges recipe
Gingerbread Parfait with Spiced Oranges recipe
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|250 ml||whipping cream|
|1 pinch(es)||gingerbread spices|
|100 ml||white wine|
|mint, for decoration|
Whip the cream until stiff. Whisk the egg whites until stiff. Cream together the egg yolks and the sugar.
Chop the couverture and melt over a hot water bath. Quickly whisk in the egg yolks and the chocolate. Stir in the gingerbread and the gingerbread spices. Fold in the beaten egg white and the whipped cream.
Line a cake form with cling film and fill in the mixture. Freeze overnight.
Peel the oranges. Fillet the oranges over a sieve and collect the juice.
Caramelize the sugar in a saucepan. Deglaze with the white wine and boil down a bit. Stir in the orange juice and cinnamon and cloves. Bring to a boil. Stir the cornflour into 2 tablespoons of the liquid until smooth and stir this into the remaining liquid. Simmer until slightly thickened. Add the orange fillets, cook for a minute, then allow to cool completely.
Turn the parfait onto dessert plates and arrange the orange fillets with their juice on top. Decorate with mint leaves.
ca. 20 min
ca. 10 min
ca. 12 hrs
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