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Ralf’s gingerbread parfait

Ingredients for 6 portions:

  • 2 eggs
  • 1 yolk
  • 1 tbsp sugar
  • 3 dl Schlagobers
  • 50g gingerbread crumble into small pieces
  • Some gingerbread spice
  • 1 tbsp rum
  • Vanilla sugar, orange zest
  • Prepare casserole moulds, pudding moulds or a deer back shape lined with transparent foil


Beat eggs, egg yolks and sugar over steam, then beat cold. Stir in gingerbread spice, gingerbread breadcrumbs, rum and flavour ingredients. Carefully undergo the beaten upper. Fill the mixture into the mould and freeze in the freezer for at least 6 hours.

Parfait in the moulds briefly dip into hot water and plunge. With the deer back shape, the careful loosening of the foil at the edge is sufficient, then cut into slices, place it on the plate.

As a granite, wine foam, a lukewarm cherry sauce or even a light vanilla sauce are excellent.


The parfait tastes best if it can thaw for 5 -10 minutes after dressing and is not eaten immediately.

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