in Dessert Recipes

Gingerbread mousse with cranberry sauce

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Ingredients for 5 servings:

  • 120 g gingerbread
  • 100 g chocolate 70%
  • 0.38 liters of cream
  • 1 pinch of cinnamon
  • 200 g cranberry compote
  • ½ orange(s) (juice and zest)
  • 50 g white chocolate, shaved

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

delicious, simple recipe for Christmas

Finely grate the gingerbread, melt the chocolate in steam, whip the cream with the orange zest and cinnamon until stiff peaks form. Alternately fold the gingerbread flakes and melted chocolate into the whipped cream. Refrigerate for 5-6 hours! Cranberry sauce: Strain the cranberry compote and mix with the orange juice. Shape the gingerbread mixture into dumplings, serve with the sauce, and garnish with white chocolate shavings. You can slice the remaining orange half and add it to the bowl.

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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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