Cream the eggs, egg yolks and the sugar in a hot water bath until the
whisk forms a ribbon in the mix.
(Ideally to cool it down, you would put the mix into a cold water bath and keep whisking it - not strictly necessary, but gives a smoother result.)
While it cools down blend the gingerbread with the port wine and vanilla essence (blender stick will do, doesn't need to be an overly fine puree) and add it to the creamed egg mix.
Then whip the cream and fold lightly without over stirring into the mix and pour into a tin of your choice and freeze it for at least half a day.
Either scoop the parfait or turn it out completely and cut it into neat
slices. Arrange on a plate with some whipped cream, or a vanilla custard
or a port wine sabayone or a fruit sauce like raspberry or strawberry....
Garnish with some fresh fruit like strawberries, raspberries, figs,
Finish with some grated chocolate or dust with icing sugar or cocoa powder...
If you like to turn out the frozen parfait, then you best line your tin
with some glad wrap or similar.
Parfaits are fairly solid straight out of the freezer, so it is quite helpful to get them out a little earlier and say keep it for about half an hour in your fridge to soften it a notch (= not only easier to portion but will as well develop a more intense flavour .)
If you live in New Zealand, then you can order my own sweet treats online here.
Quakebake Ltd., Napier, New Zealand phone (06) 833 6446 © Copyright 2005 All rights reserved.