Gingerbread mousse (Lebkuchenmousse)

Name: How to cook Gingerbread mousse (Lebkuchenmousse) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Us

Introduce

Chef :

Kristina K

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. Enjoy!

Ingredient

Food ration :

4-6 servings

Cooking time :

45 min

3 packages

Lebkuchen (about 24-30 pieces)

1 jar (680 ml)

pickled morello cherries (Schattenmorellen)

500 ml

cream (30 % fat)

3 tbsp

rum or cherry brandy (or liquid from pickled cherries)

Cooking instructions

* Step 1

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.

* Step 2

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.

* Step 3

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.

* Step 4

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!