Gingerbread Parfait Recipes

Steps:

• In a small saucepan, combine pears, lemon juice, cinnamon stick, cloves, ginger, and apple juice. Bring to a boil, reduce heat to low, and simmer for about 4 minutes until pears are crisp-tender. Transfer to a bowl and let cool to room temperature.
• Remove cinnamon stick and cloves before assembling the parfait.
• In a large bowl, whip cream to soft peaks. In a separate bowl, mix mascarpone with vanilla and maple syrup and fold into cream.
• Divide half the pears between 4 glasses and top with half the mascarpone mixture. Repeat layers with remaining pears and cream, and garnish with candied ginger and ginger cookies.

Steps:

• Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
• Whip egg yolks lightly in a bowl. Add the hot treacle and spice mixture, whisking constantly. Keep whisking until the mixture is fluffy and has cooled down.
• Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
• Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
• When ready to serve, wash and slice kumquats.
• Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.