🍰 Spiced Lebkuchen Mousse

Name: Spiced Lebkuchen Mousse
Total time: 30 min
Yield: 4 servings
Ingredients: 90 g Sugar; 3 Eggs; 2 Egg yolks; 2 sheets white gelatin; 40 ml Kirsch (cherry brandy); 75 g dark chocolate; 1 tsp gingerbread spice; 80 g gingerbread; 250 g whipping cream; 125 ml strong black tea; 100 ml orange juice; 40 ml rum; 80 ml port wine; 1 clove; 1 vanilla pod; 1 cinnamon stick; 2 tbsp cornstarch; 2 oranges; powdered sugar (for dusting); dried pineapple slices (for decorating, ready-made product)

485 kcal · 30 min · 4 servings

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Ingredients

90 g Sugar
3 Eggs
2 Egg yolks
2 sheets white gelatin
40 ml Kirsch (cherry brandy)
75 g dark chocolate
1 tsp gingerbread spice
80 g gingerbread
250 g whipping cream
125 ml strong black tea
100 ml orange juice
40 ml rum
80 ml port wine
1 clove
1 vanilla pod
1 cinnamon stick
2 tbsp cornstarch
2 oranges
powdered sugar (for dusting)
dried pineapple slices (for decorating, ready-made product)

Instructions

1. Place eggs, egg yolks, and 40 grams of sugar in a bowl set over a pot of hot water. Whisk the mixture with an electric hand mixer until it becomes pale and thickly foamy.
2. Place the bowl into a bath of cold water. Continue whisking until the mixture has cooled down slightly.
3. Soak the gelatin in cold water. Squeeze it well and dissolve it in kirsch (cherry brandy) in a small saucepan over low heat.
4. Stir the dissolved gelatin into the cooled egg mixture.
5. Melt the chopped chocolate in a bowl set over a pot of hot water.
6. Add the lebkuchen spice to the melted chocolate and stir both into the egg cream.
7. Crush the lebkuchen cookies into fine crumbs using an electric food processor or blender.
8. Gently fold the lebkuchen crumbs into the chocolate cream.
9. Whip the cream until stiff peaks form.
10. Fold the whipped cream into the mousse.
11. Place the cream in the refrigerator for at least 3 hours to set.
12. Heat tea, juice, rum, port wine, spices, and 50 grams of sugar in a saucepan.
13. Mix the starch with a little cold water to form a smooth paste.
14. Stir the starch paste into the hot liquid.
15. Bring the sauce to a brief boil to thicken it.
16. Allow the sauce to cool down and then chill it.
17. Wash the oranges thoroughly with hot water and pat them dry.
18. Use a zester to remove 2 tablespoons of thin orange zest.
19. Peel the oranges thoroughly.
20. Use a sharp knife to cut out the orange segments (fillets).
21. Rinse a spoon with hot water to help scoop the mousse cleanly.
22. Scoop quenelles (oval shapes) of the lebkuchen mousse.
23. Plate the mousse with orange zest, orange segments, and the cold sauce.
24. Decorate the dish with pineapple chips and dust with powdered sugar.
25. Serve the mousse immediately.

Nutrition per serving

kcal: 485
Protein: 5 g · Fett/Fat: 29 g · Carbs: 42 g