A simple but delicious cake recipe:
Soak gelatin in cold water. Crush the gingerbread with a mixer. Beat eggs, egg yolks. Honey and liqueur with a hand mixer in a stainless steel baking bowl over steam until thick and creamy. Fold in the squeezed gelatin (the egg foam must be hot enough, in about 70 °C and let it melt in it (Or let gelatin melt in a water bath). Continue stirring the cream in iced water or cold water until it cools and begins to gel. Fold in gingerbread crumbs and shaved chocolate. Whip the cream until stiff and fold into the creme. Pour the mousse into glasses or a large bowl and set in the refrigerator for at least 3 hours. (We put the whole thing in a shallow baking dish, put it in the cooler and later cut it out in portions).
Goes well with: Cranberry compote. Served on small dessert plates with dusting of sugar and cocoa garnish.
Chestnut honey used Chocolate liqueur from own production Chocolate: whole milk : semi-bitter 1:1
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