Gingerbread And Cranberry Parfait - cooking recipe

Ingredients

25 g blanched almonds
75 g caster sugar
80 g wholeberry cranberry sauce
250 g cottage cheese
500 g cream cheese
125 g gingerbread, crumbled

Preparation

For the almond brittle, toast the almonds in a dry pan until golden brown then sprinkle over 2 tbsp sugar and let caramelize. Pour onto a greased baking sheet, spread out and allow to cool.
For the cranberry cream, remove 1 tbsp of cranberries from the sauce and set aside. Mix the remaining cranberry sauce with cottage cheese, cream cheese and the remaining sugar.
Fill 4 glasses with alternating layers of gingerbread crumbles and cranberry cream. Top with broken pieces of the almond brittle and reserved cranberries.