Easy Italian food



Brought to you by La cucina di Lele


Ginger parfait

8 8 h Difficult


  • 500 gr. of Fresh cream.
  • 70 gr. of Plain chocolate (70%)
  • 55 gr. of Candied ginger (chopped)
  • 40 gr. of Egg whites
  • 3 Egg yolks
  • Butter
  • Salt


  • Lightly grease two plum cake molds (17x8x h6 cm) with butter.
  • Boil 100 gr. of the cream with the chopped ginger.
  • In a small pan put 80 gr. of sugar, 50 gr. of water and cook until 112° (use a digital thermometer).
  • Beat the egg yolks (in a bain marie) and slowly add the cooked (112°) sugar, until it is soft and fluffy. Whip continuously to cool (in a cold bain marie), then, while still whipping, add the cream and the ginger.
  • Whip the egg whites with the rest of the sugar and a pinch of salt.
  • Whip the rest of the cream and add the mixture made with the yolks, the whipped egg whites .
  • Pour in the molds and put in the freezer for 6-8 hours.
  • Serve the parfait in slices garnish with some chopped ginger and a sauce mede melting (in a bain marie) the hot chocolate.



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