GINGERBREAD GINGER MOUSSE
| 🍽 Servings: 4 |
| ⏱ Working time: 20 minutes |
| ⏱ Cooling 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 over a water bath. In the meantime, beat the eggs together with the gingerbread spice over a water bath until fluffy and warm. Add the Ginger Shot Classic and the liquid chocolate and mix well. Carefully fold in the whipped cream and immediately fill into glasses and refrigerate for 3 hours.
Mousse is particularly light and airy
WINTERRAGOUT
INGREDIENTS
- 20 g chestnuts, peeled & cooked
- 1 tangerine
- 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 without glaze
- 50 g butter
PREPARATION
Cut the gingerbread into small cubes, in the meantime, heat the butter in a frying pan. Fry the gingerbread croutons until crispy.
Gingerbread without glaze are ideal for croutons
ARRANGEMENTS
Remove the glasses from the refrigerator, spread the winter ragout and marinade on the gingerbread mousse and place the crispy croutons on top.
The finished dessert
