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Ginger & Nut Parfait



  1. Mix the sugar, vanilla seeds and chopped ginger with a little water and heat to dissolve, add the stones dry ginger wine.
  2. Reserve a little for the sauce.
  3. Whisk the egg yolks and remaining infused sugar syrup over a double bain marie until thick ribbons are formed – beat until cool.
  4. Whisk the cream to a soft peak and fold into the egg yolk mixture. Add in the nibbed almonds. Pour into a container and freeze.
  5. Melt the butter and glucose and pour into the sugar and flour.
  6. Mix to a paste and spread onto baking parchment.
  7. Bake at 180°c for 6-8 minutes.
  8. Assemble dessert – drizzle syrup around.