Gingerbread Parfait Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD PARFAIT

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.

PEAR-GINGER PARFAIT

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.

PUMPKIN GINGERSNAP PARFAITS

Steps:

• In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

GINGER PARFAIT

Steps:

• Whiz the biscuits in a food processor for 10 secs or bash in a plastic bag until the biscuits are crumbed. Grease a 2lb loaf tin or 2 1lb tins with half of the melted butter or until its coated.
• Line the tin(s) with cling film and brush in the remaining butter on the cling. Spoon 3 tbsp of the biscuit crumbs into the tin and tip the tin around to coat. Put the tin(s) in the freezer whilst preparing the next steps.
• Place the eggs, sugar and ginger in a large bowl and whisk until the mixture is thick and moussy. Whisk the double cream in a seperate bowl until thick but don't overwhip. Fold the cream into the egg mixture until its completly folded in.
• Put 3 tbsp of the biscuit crumbs aside then fold in the remainder into the mixture. Pour the mixture into the tin(s) and sprinkle the remaining crumbs on top and even out. Cover the tin(s) with cling film and freezer for a minimum of 6 hrs.