in Dessert Recipes

Gingerbread mousse

updated

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Ingredients for 4 servings:

  • 200 g gingerbread (Elisenlebkuchen)
  • 200 g yogurt
  • 50 g candied lemon peel
  • 50 g candied orange peel
  • 5 sheets of gelatin
  • 200 g cream, whipped
  • Rum or brandy as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

long-lasting, as it contains no eggs

Finely chop the gingerbread, candied orange peel, and candied lemon peel in a blender and then mix with the yogurt. Soak and dissolve the gelatin according to the instructions. Stir three tablespoons of the gingerbread-yogurt mixture into the gelatin. Then stir this into the remaining gingerbread-yogurt mixture. Fold in the whipped cream. If desired, flavor with brandy or rum. Refrigerate for one hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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