Ginger Parfait with Rhubarb Compote

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Ginger parfait:

Rhubarb compote:


A gourmet asparagus recipe:

Prepare: Grease pie dish (quiche dish) with a little oil, line with plastic wrap.

Ginger parfait: Beat eggs and sugar with the whisks of a hand mixer until pale in color. Add lemon zest and ginger. Fold in whipped cream accurately, pour into prepared mold, freeze with lid closed for 4-5 hours.

Rhubarb compote: soften all ingredients just about 5 min with lid closed, cool.

Serve: Lift parfait out of mold, remove plastic wrap. Cut into slices, cut out shapes to taste. If necessary, freeze again briefly. Serve with the rhubarb compote.

As a vegetarian menu – Asparagus Polish style – Spicy Savarin with morel stuffing – Ginger parfait with rhubarb compote

Related Recipes: