Gingerbread Mousse on Baked Apple Sauce

5 from 7 votes
Prep Time 40 minutes
Cook Time 8 minutes
Rest Time 4 hours
Total Time 4 hours 48 minutes
Course Dinner
Cuisine European
Servings 6 people



  • 150 g Gingerbread hearts whole milk, small
  • 1 tsp Gingerbread spice
  • 6 tbsp Milk
  • 300 g Cream
  • 45 g Instant gelatin
  • 300 g Mascarpone

Baked apple sauce:

  • 600 g Apples
  • 400 ml Water
  • 1 size Lemon, juice
  • 100 g Sugar
  • 1 size Cinnamon stick
  • 1 tbsp Vanilla flavor
  • 1 tube Rum Flavoring
  • 50 g Marezipan raw mass


  • Gingerbreadhearts
  • Dekoperlen or similar


Tip in advance:

  • For the later dosage form you can either choose a motif shape or simply fill the mousse into a bowl and then cut off the cams. I chose a heart-shaped cake ring for this (approx. 23 cm in diameter). You have to coat the inside with a little butter, then line it with a strip of baking paper and put it on the serving plate to fill it. A round one of the same size is also possible. So you have the opportunity to decorate the mousse later.


  • Cut gingerbread hearts into small pieces and place in a bowl. Whip 250 ml of the cream very stiff and heat the remaining 50 ml together with the milk. Pour over the gingerbread cubes, let them soften in them and then puree them finely and liquid with the hand blender. When the mixture is only slightly lukewarm, first stir in the gingerbread spice and instant gelatine and then stir in the mascarpone with the mixer hook (or a whisk) until a creamy mixture is obtained. Finally fold in the stiff cream, pour the mousse into the mold and put it in the refrigerator for about 4 hours.

Baked apple sauce:

  • Pour water and lemon juice into a saucepan. Wash and core the apples, cut into small pieces with the peel and add to the lemon water. Add sugar and cinnamon stick and cook until the apple pieces are soft (approx. 8 minutes). Then pour through a sieve, collect the stock, remove the cinnamon stick and puree the apples with the hand blender to a smooth pulp. Pour in 125 ml of the brew again. This way you can better control the consistency. Finally, grate in the raw marzipan (you can add the soft one), add the aroma of vanilla and rum, puree everything again briefly and transfer to a bowl to cool. If no children are eating, the rum aroma can also be exchanged for 1 tbsp real rum.


  • When the mousse has set, loosen the cake ring, peel off the paper and smooth the edges all around with a knife. Decorating can be done according to your own mood. To serve, first spread the baked apple jam on the plate and place either a portion of the "cake mousse" or 2-3 small cams on top and decorate with a few dots of cream.
  • With this mousse you can easily process any leftover gingerbread after the party and then have another "after Christmas" dessert ... ;-)))
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Written by John Myers

Professional Chef with 25 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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