Ginger Snap Eggnog Parfait with Cranberry Sauce

Daily Journal

Nossaman Associate Tae Yeon Do's Ginger Snap Eggnog Parfait recipe was featured in the Daily Journal.  During the holiday season, the Daily Journal is featuring holiday recipes from attorneys throughout California.  Ms. Do noted that she created the festive dessert with her chef husband, Young Do.  She added, "It looks extravagant but is easy to make.  It's colorful and it tastes good."  The full recipe is below.

Serves 4

Eggnog Parfait

15-20 ginger snap cookies
Eggnog pudding
Cranberry sauce

1. To begin, use a food processor to chop the cookies to place on the bottom of your parfait glass.
2. Squeeze in a layer approximately 1/2 inch on eggnog pudding (recipe below), then add a layer of cranberry sauce (recipe below) on top of the eggnog pudding.
3. Add another layer of ginger snap cookie crumbs before repeating the process.
4. Garnish with a sprinkle of cinnamon, piece of cookie and mint leaf. Then enjoy and have a happy holiday season with this treat.
Eggnog Pudding

2 tablespoons cornstarch
1/2 cup granulated sugar
1/2 teaspoon salt
3 egg yolks
2 1/2 cups eggnog (favorite brand or homemade)
1/4 teaspoon cinnamon

1. Add dry ingredients into a heavy saucepan or pot large enough to hold ingredients (approximately 2 quarts).
2. Whisk together egg yolks and eggnog in separate bowl.
3. Gradually add eggnog mixture to the saucepan over medium to low heat, while whisking, to prevent clumps. Whisk constantly for approximately 6-8 minutes or until mixture is thickened and begins to bubble.
4. Remove from heat and transfer to separate bowl and cover with plastic wrap directly on surface to prevent a crust from forming on the top layer.
5. Refrigerate until set, at least 1 hour or longer. Once set, place pudding in a pastry bag or Ziploc bag (with corner cut out when ready to use).
Cranberry Sauce

1/2 pound fresh cranberries
1 Granny Smith apple
3 cup water
1/2 cup granulated sugar
1/2 teaspoon Grand Marnier (or other orange liqueur)
Zest of 1 orange
1/4 teaspoon cinnamon

1. Add ingredients to a medium sauce pot with lid and place on medium heat. Stir occasionally (approximately every 5 minutes). Simmer for approximately 20 minutes, or until desired texture is reached.
2. Place in a bowl and allow to chill for 2-3 hours. You may also puree the mixture in a blender if a smoother texture is desired.

Twitter Facebook LinkedIn
Jump to Page

We use cookies on this website to improve functionality, enhance performance, analyze website traffic and to enable social media features. To learn more, please see our Privacy Policy and our Terms & Conditions for additional detail.