Gingerbread Mousse with Mulled Wine Sauce

Try this delicious cake recipe:

Beat the egg yolks, sugar, eggs and the pulp of a vanilla bean in a whipping kettle over a water bath for about 3 min until warm. The sugar should have dissolved and doubled in volume.Grate the chocolate and let it melt.

Grate the gingerbread. Gingerbread, chocolate, gingerbread spice and rum to the egg mixture form and stir cooled. Fold in the stiff whipped cream. Set the mixture aside to cool for about 3 hours

Sauce:

0, 1 liter black teaJuice and peel of oneOrange50 ml rum1 cinnamon stick0, 1 liter red wine2 cloves50 g sugar1 tbsp potato starch.

Boil all ingredients once and simmer for half an hour. Strain. Boil the sauce again and thicken it with cornstarch. Cool the mulled wine sauce.

Arrange the sauce as a mirror on a plate and cut out dumplings from the mousse with two warm soup spoons and arrange them on the sauce.

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