Gingerbread mousse with punch sauce

Ingredients for 10 servings:

• 125 g dark chocolate, grated
• 3 eggs
• 100 g sugar
• 125 g gingerbread
• 2 sheets of gelatin
• 4 cl cherry brandy
• 500 ml cream
• 300 ml orange juice
• 120 ml brown rum
• 600 ml red wine
• 2 carnations
• 1 vanilla pod(s)
• ½ tsp cinnamon
• 75 g cornstarch
• little water
• 150 g sugar
• 75 ml cherry brandy
• 300 ml tea, black, boiled

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 55 minutes

perfect dessert for the Christmas season

For the gingerbread mousse, beat the eggs and sugar in a bowl until creamy. Crush the gingerbread and chocolate and stir into the cream. Let the gelatine swell in cold water. Then squeeze it out and dissolve it in a heated saucepan. Then add a few tablespoons of the cream to the gelatine and stir (balance the temperature to avoid lumps). Now mix everything with the cream. Add the kirsch. Whip the cream until stiff and fold in. Refrigerate the finished mousse for at least 2 hours. For the punch sauce, first reduce the red wine to approx. 300 ml. Meanwhile, heat the black tea, orange juice, rum, kirsch, spices, and sugar in another saucepan and then pour through a sieve. Mix the cornstarch with a little water and stir in the red wine. Let it cool, then refrigerate for at least 2 hours. Ladle the mousse into glasses or arrange the dumplings on plates and serve with punch sauce.