Gingerbread Parfait - cooking recipe

Ingredients

25 g butter
150 g treacle
2 teaspoons cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon ground cloves
4 egg yolks
300 ml heavy cream
3 tablespoons cognac
Garnish
10 kumquats

Preparation

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.