Gingerbread mousse on chocolate sauce

Name: Gingerbread mousse on chocolate sauce
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 sheets white gelatine; 150 g white couverture; 75 g Gingerbread; 3 Eggs (Gr. M); 2 (40 g) go. tablespoons of sugar; 200 g Whipped cream; 1/8 l Milk; 50 g Dark chocolate; 7-10 Tbsp Biscuits, raspberries,; 7-10 Tbsp Kumquats; 7-10 Tbsp Icing sugar and cocoa; 7-10 Tbsp dustable

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

4 sheets white gelatine
150 g white couverture
75 g Gingerbread
3 Eggs (Gr. M)
2 (40 g) go. tablespoons of sugar
200 g Whipped cream
1/8 l Milk
50 g Dark chocolate
7-10 Tbsp Biscuits, raspberries,
7-10 Tbsp Kumquats
7-10 Tbsp Icing sugar and cocoa
7-10 Tbsp dustable

Directions

1
Soak the gelatine in cold water. Chop the chocolate coating and melt in a hot water bath. Finely crumble the gingerbread
2
Separate eggs. Beat the egg yolks and sugar until creamy. Stir in gingerbread crumbs, except for 1 tbsp. and chocolate coating. Squeeze the gelatine and dissolve over low heat. Mix with some cream. Stir into the remaining cream. Cool until it starts to gel
3
Whip cream and egg whites until stiff and fold into the cream. Pour into 6 small moulds (each containing approx. 150 ml; e.g. stars). Chill for at least 4 hours. Heat the milk. Break chocolate into pieces and melt in the hot milk. Leave to cool, stirring more often
4
Loosen the mousse from the edge and turn over. Serve with chocolate sauce and the rest of the gingerbread crumbs. Decorate with biscuits and fruit if desired. Sprinkle with icing sugar and cocoa