White chocolate and gingerbread mousse

White chocolate and gingerbread mousse

30 Min. Active
2 hr 30 Min. Total
297 kcal per person
vegetarian
Nutritional value / person: Fat: 20 g, Carbohydrate: 25 g, Protein: 5 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Cutter
  • Glass
  • Measuring cup
  • Mixer
  • Pan
  • Rubber spatula
  • Tablespoon
  • Kitchen scales
  • Cutter

Ingredients

6 people

Hint:


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
kochen@bettybossi.ch

Gingerbread stars

140 g gingerbread without filling

Mousse

1 fresh egg
1 tbsp birnel (pear syrup) or runny honey
70 g white chocolate
2 ½ dl single cream, chilled

How it's done

The kids can help at the marked areas .

Gingerbread stars

140 g gingerbread without filling

Cut out approx. 12 small stars (approx. 2 cm in diameter) from the gingerbread. Break the remainder of the gingerbread into pieces.

Mousse

1 fresh egg
1 tbsp birnel (pear syrup) or runny honey
70 g white chocolate
2 ½ dl single cream, chilled

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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