Gingerbread parfait with warm berries

Gingerbread parfait with warm berries

Total: 3 hr 35 Min. | Active: 35 Min.
Nutritional value / people: 415 kcal


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


120 g Basler Leckerli (gingerbread biscuits), cut into pieces
1 tbsp rose hip jam
1 dl water, boiling
2 fresh egg yolks
2 tbsp sugar
2 tsp lemon juice
1 ½ dl full cream


150 g frozen berry mixture, defrosted
1 tbsp icing sugar
1 tsp lemon juice


a little icing sugar or cinnamon, to decorate
50 g crème fraîche
½ tbsp icing sugar
2 Basler Leckerli (gingerbread biscuits), slice lengthways
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For 4 glasses, each approx. 150 ml

How it's done


Place the Läckerli and jam in a small bowl, pour over boiling water, cover and stand for approx. 5 mins., stir until smooth.

Tip the egg yolks and sugar into a thin-sided bowl. Using the whisk attachment on a hand mixer, beat in the hot bain-marie (just below boiling point) until the mixture has turned paler and creamy. Remove the bowl from the bain-marie. Stir in the Läckerli mixture in batches, continue stirring until the mixture has cooled. Stir in the lemon juice. Beat the cream until stiff, carefully fold into the mixture with a rubber spatula. Divide the Läckerli mixture into the glasses, cover and freeze for at least 3 hours.


Heat the berry mixture with the sugar over a medium heat then add the lemon juice.


Decorate the dessert plates with a little icing sugar or cinnamon. Combine the crème fraîche and icing sugar. Distribute the warm berry mixture over the parfait, decorate with a little crème fraîche and a few strips of Läckerli. Serve the Läckerli parfait on the dessert plates.


Whipping cream

Whipping cream

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