Preparation
- Line a loaf tin with cling film. Whip the cream until stiff, whisk the egg whites separately until stiff and beat the egg yolks with the sugar until creamy.
- Chop the couverture and melt it over a bain-marie.
- Quickly stir the melted chocolate into the egg yolk cream, add the diced Lebkuchen and gingerbread spice. Then carefully fold in the egg whites and cream.
- Pour the mixture into the tin and freeze overnight, at least 8 hours, until solid.
- Peel the oranges so that all the white pith is removed and cut out the segments from between the membranes, catching the juice in a sieve.
- Caramelise the sugar in a pan to a light brown, deglaze with the white wine and reduce slightly. Add the orange juice, cinnamon and cloves and bring to the boil.
- Thicken with the mixed cornflour, stir in the orange liqueur, remove the cloves, add the orange segments and leave to cool.
- Turn the parfait out of the tin, let it soften briefly, cut into slices and serve with the spiced oranges and mint.
Drink with it
Fortified wine · excellent match
Pedro Ximénez sherry or tawny port, lightly chilled
Raisin, fig and nut notes carry the gingerbread spice and dark chocolate, and the wine is sweet enough not to seem thin next to the parfait.
Port wine: understanding Ruby, Tawny, and VintageSherry-cask whisky · excellent match
Sherry-cask malt, neat or with a drop of water
Raisins, cinnamon, clove and orange peel from the sherry cask are exactly the flavours of Lebkuchen, spiced oranges and dark chocolate; the cold of the parfait tempers the alcohol.
What Does the Cask Do to Whisky?Fruit liqueur · excellent match
Cognac-based orange liqueur, neat in a small glass
The liqueur is already in the spiced oranges: bitter orange peel and cognac link orange, gingerbread spice and chocolate in the parfait.
Aged rum · good match
Aged rum, neat
Caramel and vanilla from the cask sit alongside the caramelised sugar and gingerbread.
Drinking rum neat: how to get to know a bottling