A beautiful dessert recipe on a chocolate sabayon

Ingredients

• 0.5 l cream
• 125g sugar
• 6 egg yolks
• Ground ginger
• 50g ginger in syrup (optional sliced fresh ginger)

Preparation

The parfait:

1. Mix the egg yolk and sugar with a little ground ginger.
2. Whisk the mixture using the double-boiler method.
3. Add a little ginger syrup (or minced ginger for a more intense flavour).
4. Allow to cool.
5. Slowly add the whipped cream.
6. Cover a cake tin with transparent film and fill with the parfait.
7. Feeze overnight for at least for 5-6 hours.

The chocolate sabayon:

1. Dissolve 100g of black chocolate in ½ l hot milk.
2. Simmer briefly and allow to cool
3. Carefully pour on the whipped cream.
4. Allow the ginger parfait to thaw slightly before serving.

Serving suggestion

• Cut the parfait to 1cm slices and arrange them on the chocolate sabayon.