John Myers
Gingerbread Moussee
The perfect gingerbread moussee recipe with a picture and simple step-by-step instructions.
- 1 pcs Vanilla pod
- 200 ml Milk
- 20 g Amaretto
- 4 pcs Egg yolk
- 20 g Sugar
- 20 g Acacia or forest honey
- 4 g Ginger bread spice
- 5 Pc. Leaf of gelatine
- 200 ml Cream
- Bring the milk with the vanilla pod and the gingerbread spice to the boil (available in the pharmacy). Mix sugar, egg yolk, amaretto and honey with a hand mixer until very frothy. Peel off the whipped egg mixture with the hot milk to make the rose, add the dissolved gelatine. Let cool (lukewarm) and fold in the whipped cream. Fill into timbal forms and let cool in the refrigerator. Makes about 6 timbal forms of 100 ml each.
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