John Myers
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Gingerbread Mousse with Amarena Cherry Sauce
The perfect gingerbread mousse with amarena cherry sauce recipe with a picture and simple step-by-step instructions.
Mousse:
- 50 g Gingerbread leftovers (e.g. from the construction of a gingerbread house)
- Alternatively Elisen Lebkuchen without topping
- 2 tbsp Rum
- 0,5 tsp Ginger bread spice
- 200 g Dark chocolate
- 2 tbsp Milk
- 3 leaf Gelatin
- 2 Eggs size L.
- 200 ml Cream
- 50 g Chocolate chips or similar
Sauce:
- 120 ml Amarena cherry juice (from the pickled cherries)
- 120 g Amarena cherries drained
- 180 ml Water
- 50 ml Rum
- 25 g Food starch
Mousse:
- Grind the leftover gingerbread very finely and mix it with the rum and gingerbread spice. Put the milk in a saucepan and let the chocolate dissolve in it over a mild heat. Stir it every now and then. Put the dissolved chocolate in a bowl and mix with the gingerbread mixture using the paddle of the hand mixer.
- Rinse any shape with a capacity of approx. 600 – 650 ml with cold water and line it with cling film. Separate eggs. Beat egg whites until stiff. Soak the gelatine in cold water. Vigorously stir the egg yolks one after the other into the chocolate mixture. Squeeze out the gelatine and let it dissolve with 1 tablespoon of the cream in a saucepan over a mild heat while stirring. Stir into the chocolate mixture with the stirring hook running. Then stir in 1/3 of the beaten egg white vigorously with a hand whisk and carefully fold in the rest of the whisk with a twisting motion. Whip the cream until stiff and fold in gently – alternating with the chocolate chips. Pour the mass into the mold, then tap it several times on the work surface so that the mass is smoothed and distributed well and then leave to cool for at least 3 hours.
Sauce:
- Pour the Amarena cherries through a sieve and drain. Put the juice in a saucepan with the water and rum and bring to the boil. Stir in the starch mixed with a little water and simmer over medium heat until the starch has bound and a creamy sauce has formed. Fold in the cherries, pour the sauce into a container and place in the refrigerator.
- Serve with the cherry sauce and some crumbled gingerbread, enjoy and ………… feel how the mousse spreads over your hips ………..; – =)))))
- If children eat, replace the amount of rum in the mousse and cherry sauce with cherry juice.
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