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Recipe Detail Page
Gingerbread Parfait
Holiday 2016
A moist, dark, and delicious gingerbread stepped up a notch with a creamy mousse and crunchy brittle, this parfait is a perfect make-ahead dessert. And to make it even less daunting, the three components can be made in stages. You will only need a quarter of the actual gingerbread (plus a little more for garnish) for the finished parfaits, but no one will complain about the extra. It’s terrific on its own and freezes well.
Serves 8 to 10
GINGERBREAD
2¼ cups (560 mL) all-purpose flour
1¾ tsp (9 mL) baking soda
1 tsp (5 mL) ground cinnamon
½ tsp (2 mL) ground cloves
¼ tsp (1 mL) salt
⅛ tsp (0.5 mL) ground pepper
¾ cup (175 mL) packed dark brown sugar
½ cup (125 mL) unsalted butter, melted and cooled slightly
¼ cup (60 mL) vegetable oil
2 eggs, at room temperature
1 cup (250 mL) molasses
¾ cup (175 mL) hot brewed coffee
2 oz (60 mL) finely grated fresh ginger, about ¼ cup (60 mL)
VANILLA MOUSSE
3 tbsp (45 mL) cold water
2 tsp (10 mL) gelatin
1 cup (250 mL) whole milk
1 vanilla bean
3 egg yolks
⅓ cup (80 mL) sugar
1 cup (250 mL) whipping cream
1 tsp (5 mL) vanilla extract
GINGER BRITTLE
½ tsp (2 mL) ground ginger
½ tsp (2 mL) baking soda
½ cup (125 mL) sugar
1½ tbsp (22 mL) light corn syrup
2 tbsp (30 mL) water
2 tbsp (30 mL) unsalted butter
1 For the gingerbread, place the oven rack in the middle position and preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and set aside.
2 In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, salt and pepper. Add the brown sugar and whisk to combine.
3 Combine the melted butter and vegetable oil. Lightly whisk the eggs just to break them up.
4 Make a well in the centre of the flour mixture then add the butter-oil mixture, followed by the eggs and molasses. Whisk until blended and smooth. Whisk in the hot coffee followed by the grated ginger. The mixture will be thin.
5 Pour the batter into the pan and bake for 55 to 60 minutes until firm on top and the edges just begin to pull away from the sides of the pan. The cake may sink slightly in the centre.
6 Cool the cake for 10 minutes then turn out onto a wire rack so the bottom side is up. Remove the parchment paper and cool completely. The cake can be made 2 days ahead, wrapped well and stored at room temperature. The cake can also be frozen.
7 For the vanilla mousse, place the water in a small bowl. Sprinkle the gelatin over and stir until dissolved. Set aside.
8 Place the milk in a small saucepan. Cut the vanilla bean in half lengthwise and scrape the black seeds into the milk. Add the vanilla pod and place the pan over medium heat. Bring to a simmer, remove from heat, cover and let steep for 15 minutes.
9 In a medium bowl, whisk together the egg yolks and sugar until well combined.
10 Return the milk to a simmer then pour over the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook over low-medium heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. Do not let the mixture boil.
11 Remove from heat, add the gelatin and whisk until combined.
12 Strain the mixture into a clean bowl and place into another bowl filled with ice water. Whisk the mixture gently until it is cool to the touch and begins to thicken.
13 Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, beat the whipping cream and vanilla extract to stiff peaks. Remove the custard from the ice water bath and fold in about one-half of the whipped cream. Once combined, fold in the other half of the cream.
14 Cut one-quarter of the gingerbread into ½-inch (1-cm) cubes and fold into the vanilla mousse. Divide the mixture among serving glasses and refrigerate until set. The parfaits can be prepared 2 to 3 days in advance, and kept covered in the fridge.
15 For the brittle, line a baking sheet with a silpat or parchment paper and set aside. Sift the ginger and baking soda into a small bowl and set aside.
16 Place the sugar, corn syrup, water and butter in a medium saucepan. Cover the pan with a lid and place over medium heat. Once the mixture reaches a boil and sugar is dissolved, remove the lid. Continue cooking the mixture to a light caramel colour. Remove from heat and whisk in the baking soda-ginger mixture. The mixture will bubble up. Immediately pour it onto the prepared pan and allow it to cool completely. Once cool, place in a plastic bag and using a mallet, crush the brittle into small-to medium-sized pieces. The brittle can be made 1 day ahead and stored at room temperature in a sealed container.
17 Just before serving, top the parfaits with ginger brittle and freshly cut cubes of the remaining gingerbread.
Serves 8 to 10
