Gingerbread parfait with lingonberries

Gingerbread parfait with lingonberries

8 portions 1 hour + 4 hours in freezer
This gingerbread parfait with lingonberries is a great way to end your Christmas dinner. The gingerbread parfait is cut through with a fresh element of lingon, and can also be prepared well ahead of time.
Gingerbread parfait with lingonberries
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    Caramel sauce

    • 190 g Dansukker Light Muscovado Sugar
    • 3 tbsp Dansukker Organic Light Syrup
    • 30 g butter
    • 200 ml cream

    Gingerbread parfait

    • 6 egg yolks
    • 60 g Dansukker Icing Sugar
    • 70 g Dansukker Glucose Syrup
    • 600 ml cream
    • 150 g (1 packet) ginger biscuits

    To decorate

    • 50 g lingonberries

    Start with the caramel sauce. Mix sugar, syrup and butter in a heavy-bottomed saucepan. Boil for about 2 minutes, until it starts to caramelise or thicken slightly.

    Pour the cream in a little at a time, making sure it doesn't splash, and add any flavour.
    Boil for about a further 4 minutes and leave to cool.

    Make the parfait. Beat egg yolks, sugar and glucose syrup until fluffy.
    In another bowl, whip the cream and mix the egg mixture into the cream.

    Mix the ginger biscuits and add a layer to the bottom of a bread tin covered with plastic wrap. Pour over a layer of parfait and drizzle the caramel sauce on top. Stir slightly so that there are traces of caramel sauce in the parfait. Repeat and top with gingerbread crumbs.

    Freeze for 4-5 hours. Remove from the freezer about 20 minutes before serving and top with lingonberries.

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