Gingerbread Mousse


Rating: 3.72 / 5.00 (148 Votes)


Total time: 1 hour

Ingredients:









Instructions:

For the gingerbread mousse grate the gingerbread , whip Cremefine, soak gelatin sheet in cold water, whisk egg yolks until foamy and chop the chocolate and melt in a bain-marie.Stir the chocolate into the eggs while still warm.Squeeze the gelatin sheet, melt in 2 tablespoons of hot water and stir into the egg-chocolate mixture. Fold in whipped Cremefine, stir in grated gingerbread and gingerbread spice to taste.Pour mousse into a chilled mold, cover with plastic wrap and chill in the refrigerator (not in the freezer) for 4 hours.Cut out dumplings with a soup spoon and arrange the gingerbread mousse on chilled plates.

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