Ginger parfait with med almond brittle

8 portions 1 hour + 4 hours in freezer
Indulge your loved ones with ginger parfait with almond brittle and chocolate sauce. The wonderful flavours of ginger, almonds and chocolate make for a perfect combination in this creamy parfait.
Ginger parfait with med almond brittle
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Ingredients

    Almond brittle

    • 100 g almonds
    • 170 g Dansukker Granulated Sugar
    • 1 tbsp butter

    Chocolate sauce

    • 1 tbsp butter
    • 1 1/2 tbsp cocoa powder
    • 2 tbsp Dansukker Organic Light Syrup
    • 1 tbsp Dansukker Granulated Sugar
    • 100 ml cream

    Ginger parfait

    • 6 egg yolks
    • 60 g Dansukker Icing Sugar
    • 70 g Dansukker Glucose Syrup
    • 600 ml cream
    • 2 tbsp fresh ginger

    Start by making the almond brittle and preheat the oven to 175 °C. Chop the almonds in their shells as evenly as possible and roast in the lower part of the oven for 5 minutes.

    Melt the sugar in a thick-bottomed pot over medium heat without stirring. The sugar should turn brown. Remove from the heat and add the butter. Stir until the butter has melted and add the almonds.

    Mix quickly and add a sheet of parchment paper. Use a rolling pin to roll out the brittle mixture into a thin layer.

    Leave to cool and then chop the brittle mixture into small pieces.

    To make the chocolate sauce, whisk together all ingredients in a heavy-bottomed saucepan. Beat until the sauce thickens. Allow to cool.

    Prepare the parfait. Beat egg yolks, sugar and glucose syrup until fluffy.
    Whisk the cream in a separate bowl. Mix the egg mixture and cream and add ginger and two thirds of the almond brittle.

    Pour half of the parfait into a bread tin covered with plastic wrap, drizzle on a layer of chocolate sauce, stirring so that the sauce leaves tracks.

    Pour over the rest of the parfait and then the last of the chocolate sauce on top.

    Freeze for 4-5 hours. Remove from the freezer about 20 minutes before serving and top with the rest of the almond brittle.

    The recipe was made by

    Dansukker