GINGERBREAD GINGER MOUSSE
| 🍽 Portions: 4 |
| ⏱ Prep time: 20 minutes |
| ⏱ Chilling time: 3 hours |
| 📈 Difficulty: Medium |
| 🌱 Vegetarian |
GINGERBREAD MOUSSE
INGREDIENTS
- 100 g dark chocolate
- 2 eggs
- ½ tsp gingerbread spice
- 30 ml Ginger Shot Classic
- 250 g whipped cream
PREPARATION
Chop the chocolate and melt it over a water bath. Meanwhile, whisk the eggs together with the gingerbread spice over a water bath until light and warm. Add the Ginger Shot Classic and the melted chocolate and mix well. Gently fold in the whipped cream, pour immediately into glasses, and chill for 3 hours.
Mousse is especially light and airy
WINTER RAGOUT
INGREDIENTS
- 20 g chestnuts, peeled & cooked
- 1 mandarin
- 1 plum
- ½ pear
- 2 dates
- 1 Ginger Shot Classic
- 20 g fruit vinegar (e.g., pear vinegar)
- 15 g brown butter
PREPARATION
Cut the fruit into small pieces and place in a bowl. Marinate the fruit with the ginger shot, fruit vinegar, and brown butter.
GINGERBREAD CROUTONS
INGREDIENTS
- 4 gingerbread cookies without glaze
- 50 g butter
PREPARATION
Cut the gingerbread into small cubes. Meanwhile, melt butter in a pan until foamy. Fry the gingerbread croutons in it until crispy.
Gingerbread cookies without glaze are ideal for croutons
SERVING
Remove the glasses from the refrigerator, spread the winter ragout and marinade over the gingerbread mousse, and place the crispy croutons on top.
The finished dessert
