Beat egg yolks and granulated sugar over steam until warm, then beat until cold.
Stir grated gingerbread with the gingerbread spice and rum into the egg yolk mixture.
Whip egg whites with granulated sugar also warm, finish beating cold and fold into egg yolk mixture.
Mix in whipped cream, pour into portion molds and freeze for 5 – 6 hours.
Hold molds briefly in very hot water and turn out parfaits onto chilled plates.
Related Recipes:
Gingerbread Cook with Nougat Sauce and PomegranateFor the Gingerbread Cook with Nougat Sauce and Pomegranate, first preheat oven to 160 °C top/bottom heat, put...
Plum GingerbreadFor the predough, put wheat and rye flour in a mixing bowl. Heat honey and water to approx.70 °C, pour into...
Gingerbread Casserole with Spiced OrangesA great cake recipe for any occasion: “Christmas Holiday Menu – Dessert” Mix the butter...
Warm Gingerbread with Chocolate SauceFor the warm gingerbread, cream butter, powdered sugar, yolks and gingerbread spice until fluffy. Beat egg...
Vanilla Banana SliceFor the vanilla banana slice, first prepare the sponge cake. For the sponge, separate the eggs, beat the yolks...
Dark Chocolate Cake on MangoFor the dark chocolate cake on mango beat egg whites with sugar until snow. Beat yolks until smooth and gently...
Chocolate Cake “In the Shirt” À La SacherFor the chocolate cake in the shirt, brush small ramekins with melted butter, sprinkle with sugar and chill...
Crunchy House MilkaFor the gingerbread house, heat the honey and 50 g powdered sugar while stirring. Let cool and stir in 4 of...
Crème CaramelFor the crème caramel, mix yolks, milk, eggs, sugar, vanilla pulp and salt. Grease fireproof molds with...
Grandma’s Pims CookiesFor Grandma’s Pims cookies, first make the gingerbread dough. For the gingerbread dough, mix granulated...