Gingerbread Parfait

Directions

1. 1
   Measure butter, treacle and the spices into a saucepan. Bring to boil and let simmer for 5 minutes.
2. 2
   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.
3. 3
   Whip heavy cream until stiff peak form. Add cognac and the treacle mixture, mix well.
4. 4
   Rinse a freezer-proof mould with cold water, pour the parfait mixture into the mould and put in the freezer for 24 hours.
5. 5
   When ready to serve, wash and slice kumquats.
6. 6
   Dip the mould briefly into hot water to release the parfait. Invert on a serving dish. Decorate with kumquat slices.