White gingerbread mousse with lukewarm orange ragout

Ingredients for 6 servings:

• 100 g white chocolate
• 300 g cream
• 125 g wafer gingerbread, light
• 1 egg(s)
• 1 tbsp honey
• 3 oranges
• 80 g sugar
• 100 ml orange juice
• 50 ml orange liqueur
• 1 tsp cornstarch

Instructions

Working time approx. 2 hours; Rest time approx. 12 hours; Cooking/baking time approx. 30 minutes; Total time approx. 14 hours 30 minutes

In advance: Prepare the gingerbread mousse the day before. Make the orange ragout shortly before serving. For the gingerbread mousse, first cut out 4 small stars from the gingerbread using a cookie cutter and keep them sealed for later. Remove the wafers from the remaining gingerbread and finely crumble the gingerbread. Set aside 1 tablespoon of this for decoration. Roughly chop the white chocolate and whip the cream until stiff peaks form. Prepare a hot water bath and place the egg and honey in a metal bowl. Whisk over the water bath until creamy white. Add the chocolate pieces and stir until completely dissolved. Remove from the heat, transfer to a larger bowl and let cool slightly. Spoon the whipped cream on top and fold into the chocolate mixture along with the gingerbread crumbs. Pour the mixture into 6 jars (e.g. 160 ml Weck jars) and chill overnight. Before serving, sprinkle a few of the reserved crumbs onto the white gingerbread mousse in each glass and place a cut-out gingerbread star on top. For the orange ragout, cut off the tops and bottoms of each orange so that the flesh is clearly visible. Place each orange on a cutting board and carefully use a large, sharp knife to slice off the peel, piece by piece, from top to bottom in an arc, so that the white pith is completely gone and you can see the individual fruit segments (don’t cut away too much of the peel at once, so that the orange stays nice and round). Then carefully remove the fillets with a knife; from the second fillet onwards, you can do this in one arc in one go. Place in a covered bowl and refrigerate. Squeeze out the remaining orange juice with your hand, reserving a separate container and refrigerating it. The orange segments should be prepared well in advance and kept refrigerated. About 30 minutes before serving, mix 1-2 teaspoons of cornstarch with a little of the juice until smooth. Melt the sugar over medium heat in a slightly taller stainless steel saucepan, stirring occasionally with a wooden spoon, until it is completely liquid and has turned a nice brown color. Mix the orange juice with the liqueur and carefully pour it into the pan (Caution: The hot sugar may splash, risk of burning!). Stir and continue heating until the solidified mixture becomes liquid again. Now stir in the mixed starch and bring to a boil briefly to thicken the sauce. Remove from the heat, carefully stir in the orange segments, and let it steep briefly. Arrange the glass of gingerbread mousse on a plate and serve the lukewarm orange ragout next to the glass.