Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 34

Mamaison Suite Hotel Pachtuv Palace Prague, Czech Republic

Christmas cinnamon parfait
with apple purée and gingerbread
Gingerbread
Ingredients:

Directions:

300 g ?our
2 tsp gingerbread spice
1 egg
1 tsp cocoa
2 tbl oil
1 tbl whole milk
Pinch of baking soda
1 tbl honey

Mix together the ?our, gingerbread spice, cocoa and baking soda.
In other bowl mix egg, oil, whole milk and honey. Then just mix
together wet and dry ingredients, pour in a baking sheet with
baking paper and bake in a preheated oven at 175°C.

Christmas cinnamon parfait
Ingredients:

Directions:

3 egg yolks
250 ml whipped cream
100 g granulates sugar
1 tsp cinnamon

Whisk egg yolks and sugar until you have nice ligth foam. Use
water bath for the whisking. Boil half of whipped cream with
cinnamon and let it cool down. Whisk the second half. Mix egg
yolks, whisked cream and cream with cinnamon all together. Pour
into small pans or bowls and cover with gingerbread pieces. Put it
in a fridge till the next day.

Apple Purée
Ingredients:

Directions:

4 apples
1 star anise

Peel apples and cut to smaller pieces. Cook them with sugar and
star anise in a little bit of water until they are tender. Mix to purée
in a blender.

Serving:
Cut an apple to a very thin slices. Put it on a plate. Take parfait with gingerbread out of the bowl or pan and put it on the apple
slices. Pour purée on it and decorate with a cinnamon stick and star anise. Powder with sugar.

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