Ingredients:  
    Sugar syrup:
    250g sugar
    120ml water
    1 heaped teaspoon of glucose
    Parfait:
    15g Chicorée coffee drink
    2 slices of gingerbread
    400ml whipping cream
    Sabayon:
    3 eggs
    5 tablespoons of Chouffe
    3 tablespoons of caster sugar

Preparation:
Sugar Syrup:
Make the sugar syrup by firstly putting the sugar, water and glucose in a pan. Bring to the boil then take off the heat and add the crumbled gingerbread and the Chicorée coffee drink. Mix together for 10 minutes. Leave to cool and then combine with the whipped fresh cream.
Put the mixture into a mould and then leave overnight in a freezer.

Sabayon:
Put the egg yolks and the sugar in a pan and partially cook them, add the Chouffe beer and then heat until the mixture has a good consistency.

Preparing the plates:
Place a fork on the edge of each plate and then dust cocoa powder over the top of it.
Take the parfait out of its mould and cut it into thick slices.
Place two slices, or parts of a slice, on each plate.
Pour the Chouffe Sabayon around the slices and decorate with flaked almonds and a fruit in season.

Preparation Time:  15 min

Cooking Time:  15 min

Source:  http://www.achouffe.be