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Gingerbread mousse (Lebkuchenmousse) This is a yummy dessert for Christmastime or a perfect way to extend the Christmas feeling into the New Year. Since you need "old" gingerbread or Lebkuchen it is also sustainable and it is very simple to prepare. Line a baking sheet with a silicone mat.
To begin with this particular recipe, we have to first prepare a few components. You can cook gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Gingerbread mousse (Lebkuchenmousse):
- Prepare 3 packages Lebkuchen (about 24-30 pieces)
- Prepare 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
- Take 500 ml cream (30 % fat)
- Take 3 tbsp rum or cherry brandy (or liquid from pickled cherries)
This creamy gingerbread mousse requires just FIVE minutes of prep and ONE bowl to make! This mousse is the perfect blend of spicy, sweet flavors all presented in a light, fluffy wrapping. Whisk the egg whites until frothy and you can lift the whisk without the mixture falling off. Great recipe for Lebkuchen (German Gingerbread).
Instructions to make Gingerbread mousse (Lebkuchenmousse):
- Please take the gingerbread/Lebkuchen out of their package three days in advance (!) and let them dry or take left over Lebkuchen. Break them into pieces and put in a bowl.
- Sprinkle them with rum or cherry brandy or with three tbsp of the liquid of the pickled cherries for a non-alcoholic version, let sit for a moment. In the mean time drain liquid from the pickled cherries (it is very yummy if you like to drink it). Mingle cherries with the soaked crumbs and let sit for a while.
- Whip cream until it forms peaks and scramble with the crumble-cherry-mix. Stir until it forms a homogenous mixture. This might take a while but you can pause and the the cream be soaked up by the crumbles.
- This might take a while but you can pause and the the cream be soaked up by the crumbles. Decorate with chocolate sprinkles and put in the fridge until you serve it. Enjoy!
This delicious recipe I got from a fomer colleague of mine, Ina. Ever since I learned it, it is an all time favorite of my pre-christmas baking. Please not that the prepared Lebkuchen have to sit overnight in the oven. The durability of our products is stated on the packaging. The absolut necessary requirement for the durability is to stick to the deep-freeze/cool chain, for which you are responsible from the delivery on.
Above is the best way to cook gingerbread mousse (lebkuchenmousse), very straightforward to make. Do the cooking levels correctly, chill out and use your coronary heart then your cooking might be scrumptious. There are various recipes that you can try from this website, please find what you need. Should you like this recipe please share it with your friends. Pleased cooking.
