White gingerbread mousse with mulled wine pears

Ingredients for 8 servings:

• 4 bulb(s)
• 200 ml red wine
• 50 g sugar
• 1 stalk(s) cinnamon
• 1 pinch of nutmeg
• 2 pinch(s) cardamom, ground
• 1 pinch of ginger powder
• 4 carnations
• 1 lemon(s), untreated
• 1 orange(s), untreated
• 150 g white chocolate
• 1 sheet of gelatin
• 1 egg(s)
• 1 egg yolk
• 1 tsp gingerbread spice
• 2 tbsp white rum
• 250 ml cream

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

nice dessert for the Christmas season, can be prepared in advance, also suitable for finger food

Combine the red wine, sugar, and all the spices in a large saucepan. Grate the lemon and orange zest and add it. Squeeze the juice from the pears and add it to the red wine. Bring everything to a boil and simmer gently for 5 minutes over low heat. Peel the pears, remove the cores with a pear melon baller, and quarter the pears. Strain the mulled wine through a sieve and then simmer the pears until soft. This can take between 5 and 15 minutes (check frequently!). Remove the pan from the heat and let the pears cool in the liquid. The pears should be cooked the day before and left covered in the liquid for a day. This way, they absorb the color and aroma of the mulled wine. Finely grate the white chocolate. Soften the gelatin in cold water. Beat the egg and egg yolk over a hot water bath until light and thick. Reduce the heat and stir in the grated chocolate thoroughly. Add the gingerbread spice. Squeeze out the gelatin well and dissolve it in the heated rum. Add a little of the egg-chocolate mixture and then stir this mixture into the egg-chocolate mixture (to equalize the heat!). Let everything cool slightly. Whip the cream with a pinch of sugar until stiff and fold it into the chocolate mixture. Then pour into serving molds and refrigerate for at least 3 hours. The mousse can be made the day before. Serving: Slice the pear quarters into wedges and place them on the mousse. Pour a little mulled wine over the mixture and serve. The remaining mulled wine can be warmed and enjoyed with the dessert.