Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Cut out approx. 12 small stars (approx. 2 cm in diameter) from the gingerbread. Break the remainder of the gingerbread into pieces.
Blitz the gingerbread pieces in a food processor. Place the egg and pear syrup in a thin-sided bowl, suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Using the whisk on a mixer, beat the egg and pear syrup until the mixture becomes pale and frothy. Break the chocolate into pieces, add to the bowl, melt, stir until smooth, remove the bowl from the heat, allow the mixture to cool slightly. Beat the cream until stiff, mix the cream and half of the gingerbread crumbs into the mixture.
Spoon alternate layers of the mousse and remaining gingerbread crumbs into 6 jars (each approx. 1 ½ dl), cover and chill for approx. 2 hrs. Decorate with the gingerbread stars.
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