From the famed Cunard Lines
GINGERBREAD AND BRANDY PARFAIT WITH CHOCOLATE BRANDY TIFFIN SLICE
Courtesy Laurel J. Davis/Cunard Lines
A favorite Christmas recipe from Cunard Culinary Ambassador and Executive Chef Jean-Marie Zimmermann
Chocolate brandy Tiffin slice:
(serves 12)
Ingredients
250 gr dark chocolate
120 ml heavy cream
100 ml brandy
100 ml maple syrup
1 oranges zest
20 gr candied cherries
15gr dried cherries
15 gr dried raisins
15gr dried prunes
15 gr dried dates
15 gr flaked toasted almond
15gr desiccated coconut roasted
15gr pecan nuts
15gr macadamia nuts
15gr walnut
15 gr double chocolate chip cookies
15ginger snap biscuit
15 gr digestive biscuit
PREPARATION:
Melt the chocolate and cream together to form a thick ganache, then add brandy and orange zest. In a large mixing bowl, add the chocolate to the dried ingredients and mix, when finished pour on cling-filmed trays and place in fridge to chill. After chilled cut in triangle shape ready to use. Keep in the fridge.
Gingerbread & brandy parfait
INGREDIENTS
8 egg yolks
200 gr sugar
50 ml brandy
50 gr dates
50 gr oranges zests
250 gr whipped cream
PREPARATION
Make a sabayon with the egg yolks and the sugar cooked at 130C, cool down. Blend the dates, orange zests, and cognac until smooth puree, add to the sabayon and at last the whipped cream. Pour in terrine mould. When frozen slice the terrine ready to use.
