Variations of Gingerbread with Plums

For the dark mousse:

1. Separate the eggs and beat the 2 egg yolks with the water until they are lightly frothy (electric mixer). Sprinkle in the sugar and beat until it has dissolved (approx. 10-15 minutes). Then stir in the gingerbread spice.
2. Let the chocolate melt over a water bath and make sure that there are no more lumps in the chocolate. Stir the melted chocolate into the custard.
3. Beat the egg whites into snow and fold into the cream. Then whip the cream until stiff and fold in as well. Pour the mousse into small glasses and chill. The mousse takes about 1 hour to set.

For the light mousse:

1. Soak the gelatin in cold water and separate the eggs. Beat the egg yolks, sugar, vanilla sugar and gingerbread spice together until frothy.
2. Melt the couverture over a water bath and stir in the squeezed gelatine. Immediately stir into the egg yolk mixture and let cool down a little.
3. Whip the cream and egg whites separately from each other until stiff. First fold the cream and then the egg white into the chocolate and egg yolk mixture.
4. Pour the mousse onto the prepared dark mousse in the jars and chill again. The white mousse takes about 3 hours to set.

For the parfait:

1. Caramelize the sugar in a pan until golden brown and deglaze with 100 ml of hot whipped cream. Simmer over a mild heat until the caramel has completely dissolved. Then let it cool down for 5 minutes.
2. Separate the eggs and refrigerate the egg whites. Beat the egg yolks with the caramel cream in a large bowl over a hot water bath until thick and frothy. Remove the bowl from the water bath, place on ice water and beat the mixture until cold. Beat the rest of the cream until stiff and fold into the cold egg mixture.
3. Beat the egg whites with a pinch of salt until stiff and fold into the parfait mixture.
4. Brush an elongated cake tin (500 ml content) with a little oil, line it with cling film, pour in the mixture, smooth it out and freeze for at least 6-8 hours. Before serving, cut the parfait into pieces with a hot knife and / or cut out stars with a star cutter.

For the gingerbread panna cotta:

1. Bring the cream with the sugar, the gingerbread spices and the sliced ​​vanilla pod to the boil and simmer for about 15 minutes while stirring.
2. Soak the gelatine in cold water. Remove the vanilla pod from the cream and dissolve the squeezed gelatin in the cream.
3. Fill the cream into molds, jars or a silicone star mold and let it set in the refrigerator for at least 4 hours.

For the tipsy plums:

1. Let the sugar caramelize in a saucepan, deglaze with the plum brandy and then add the eight-cut plums (from the glass with the juice, add a little water for fresh plums) in the saucepan and bring to the boil.
2. Add gingerbread spice, depending on your taste. If necessary, thicken the juice with a little starch.
3. Arrange the glass with the mousse, the overturned panna cotta and the parfait together with the plums on a large plate.