Perfect with gingerbread and chocolate

Perfect with gingerbread and chocolate

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A touch of chocolate sauce on a perfect gingerbread ... a happiness for all gourmands. An ideal recipe for the holiday season.


For 2 people

  • 2 large star-shaped molds
  • 2 small star-shaped molds
  • 60 g of sugar
  • 2 egg yolks
  • 30 g plain marzipan
  • 2 slices of gingerbread
  • 3/8 of liquid cream
  • For the sauce:
  • 100 ml of milk
  • 60 g of bitter chocolate
  • 1 grenade
  • Icing sugar


Bring 50 ml of water with the sugar to the boil. Wait until the sugar is completely dissolved, remove from the heat and allow to cool. Whip the egg yolks and gradually pour the sugar water.

Put in a bain-marie and whip to obtain a thick and creamy cream. Put the gingerbread in pieces and the marzipan thinly sliced. Let the cream cool, stirring regularly.

Add the whipped cream and stir it in. Pour this mixture into the molds and put in the freezer overnight. Cut the pomegranate in half and take the grains. Melt the chocolate in a bain marie. Pour the milk

Take out the perfect 30 minutes before tasting and unmold on plates. Divide pomegranate seeds and chocolate sauce.

Sprinkle with icing sugar and serve.