190 g Dansukker Light Muscovado Sugar
3 tbsp Dansukker Organic Light Syrup
30 g butter
200 ml cream
6 egg yolks
60 g Dansukker Icing Sugar
70 g Dansukker Glucose Syrup
600 ml cream
150 g (1 packet) ginger biscuits
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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