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Gingersnap parfaits


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Rate this recipe 3.9/5 (92 Votes)


  • 4 yolks
  • 150g sugar and 50g water
  • 500g whipped cream
  • 4 egg whites
  • 250g gingersnaps
  • 50g sugar


servings 20
Level of difficulty Easy
Preparation time 20mins
Cost Average budget


Step 1

Cook 150g of sugar covered with the 50g of water in a large saucepan.

Step 2

Crush the ginger biscuits. Beat the egg yolks and stir in the hot sugar, heated to 121 ° C.

Step 3

Beat the egg whites with 50g of sugar, until stiff. Add the whipped cream.

Mix the egg yolk and sugar with the crushed biscuits.

Step 4

Mix everything together with a whisk. Pour into cake tins (2 loaf tins for the proportions above). Place in the freezer.

Step 5

Enjoy frozen.

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