Ginger & Nut Parfait


  • Crystalized Ginger
  • 75ml Stones dry ginger
  • 4 egg yolks
  • 100g sugar
  • 1 1/2 cups cream
  • 75g Nibbed almonds – toasted
  • 1 vanilla pod, seeds scraped
  • 100g butter
  • 90ml liquid glucose
  • 180g castor sugar
  • 90g flour


  1. Mix the sugar, vanilla seeds and chopped ginger with a little water and heat to dissolve, add the stones dry ginger wine.
  2. Reserve a little for the sauce.
  3. Whisk the egg yolks and remaining infused sugar syrup over a double bain marie until thick ribbons are formed – beat until cool.
  4. Whisk the cream to a soft peak and fold into the egg yolk mixture. Add in the nibbed almonds. Pour into a container and freeze.
  5. Melt the butter and glucose and pour into the sugar and flour.
  6. Mix to a paste and spread onto baking parchment.
  7. Bake at 180°c for 6-8 minutes.
  8. Assemble dessert – drizzle syrup around.