Ginger Parfait with Orange Grapefruit Salad

First, cook the ginger: for this purpose, boil 100 grams of sugar with 0.1 l of water in a small saucepan, add the peeled and sliced ginger and simmer for about 30 minutes, then cool everything together and put it in a screw jar. (The pickled ginger can be kept in the refrigerator for at least 2 weeks without any problems). Leave to infuse for at least 24 hours before using.

For the ice cream, boil the milk and mix the egg yolks with 50 grams of sugar and 2 tablespoons of the ginger syrup until creamy, then pour in the hot milk while stirring continuously. Heat the egg yolk-milk mixture in a hot water bath (it must not make) until it is slightly creamy, stirring constantly, then cool the mixture in a cold water bath, stirring occasionally. Whip the cream until very stiff, fold into the cooled amount and freeze in the freezer for at least 6 hours.

Peel the oranges and grapefruits with a serrated kitchen knife, removing the thick outer skin together with the white inner skin. Then remove the individual “fillets” between the thin white separating skins, collecting the juice as it runs out.

Drain the fillets through a sieve, squeeze out the remains and also collect the juice.

Caramelize 50 grams of sugar in a thick-bottomed saucepan over medium heat (without stirring) until light brown, then extinguish with the juniper, add the peach liqueur and the fruit juice,

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