Gingerbread Parfait with Warm Orange Fillets

A cake recipe for all foodies:

Beat egg yolks and sugar with a whisk or mixer over a saucepan of gently simmering tap water until creamy. Then stir on the spot in iced water until cold. The mixture becomes very thick. Then add chopped gingerbread and spice and fold in whipped cream only with a mixing spoon. Pour the mixture into portion molds and freeze. The parfait can be prepared a few days before.

For the sauce, fillet the oranges, squeeze the juice from the parts that fall off and add orange juice to the above mixture. Boil the juice with Marnier and add cold butter flakes to thicken. Add the orange fillets to the sauce while it is still warm and serve in portions on plates.

Recommended drink: Port wine Niepoort Senior fine old Tawny.

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