Cinnamon Gingerbread Parfait

Ingredients

• 4 egg yolks
• 175 g sugar
• 1 tsp ground cinnamon
• 1 tsp amaretto
• 7 large unglazed gingerbread cookies
• Amaretto (for brushing)
• 1 cup (200 g) whipping cream
• 250 g sloe berries or plums (frozen also works)
• 125 ml red wine
• 1 tbsp Cornstarch
• vanilla beans
• cinnamon stick

Instructions

1. 1.

   Beat egg yolks and 100 g sugar in a bowl with the hand mixer beaters until lightly frothy, then whisk over a gently simmering water bath until the mixture thickens (do not let it get too hot or the yolks will curdle). Add cinnamon and amaretto. Place the bowl in ice water and chill the parfait base under constant stirring.

2. 2.

   Separate gingerbread from the wafer and lightly brush with amaretto. Whip cream to stiff peaks and fold into the parfait base. Lightly wet a small loaf pan and line it with cling film.

3. 3.

   First pour a 2 cm thick layer of parfait, place in the freezer briefly to set. Then add a layer of gingerbread and cover with parfait mixture. Repeat alternating layers until all is used. Cover the parfait and freeze for at least six hours.

4. 4.

   Pour out the parfait, remove the cling film, and slice into 2 cm thick rounds.

5. 5.

   Halve and pit sloe berries or plums. Mix cornstarch with a little red wine.

6. 6.

   Split vanilla beans lengthwise and scrape out the seeds. Combine both with remaining red wine, remaining sugar, and cinnamon stick; bring to a boil and simmer for about 5 minutes. Stir in cornstarch and briefly reboil. Add sloe berries, remove from heat, and let steep for several hours.

7. 7.

   Serve the parfait with the berry sauce.