Gingerbread Parfait

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Gingerbread Parfait
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 12 h. 30 min.
Ready in

Ingredients

for
8
Ingredients
125 grams sugar
4 egg yolks
100 grams soft Marzipan
1 Gingerbread spice (15 grams)
l Whipped cream
125 grams Red currant jelly
1 Tbsp honey
½ pkg Cranberry (170 grams)
Star fruit (for decoration)
Lemon balm (for decoration)
How healthy are the main ingredients?
Whipped creamsugarCranberryhoney

Preparation steps

1.

Bring the sugar to a boil with 100 ml (approximately 1/2 cup) of water until the sugar is dissolved. Beat the egg yolks with the sugar and water, stirring continuously until room temperature. Place in a bowl over a pot of simmering water. Beat until thick and creamy. Split the marzipan into pieces and gradually stir until melted. Stir in the gingerbread spices. Place the bowl over cold water and stir until cold. Whip the cream until stiff and fold into the egg base. Line a loaf pan with plastic wrap or aluminum foil and transfer the cream into the pan. Freese overnight. 

Place the currant jelly and honey in a pot. Add the cranberries and cook for 8-10 minutes over low heat. Let cool down. Take the loaf pan from the freezer and plunge it into hot water. Turn out of the pan, remove the plastic wrap and cut into slices.

2.

Serve immediately garnished with the cranberry sauce and lemon and carambola slices.