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🍰 Festive Lebkuchen Cream

485 kcal · 30 min · 4 servings

Ingredients

• 90 g Sugar
• 3 Eggs
• 2 Egg yolks
• 2 sheets white gelatin
• 40 ml Kirsch
• 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. 1. Put eggs, egg yolks, and 40 grams of sugar into a bowl.
2. 2. Place the bowl in a pot with hot water.
3. 3. Whisk the mixture with an electric hand mixer.
4. 4. Keep whisking until the mixture is light and thickly foamy.
5. 5. Now place the bowl into cold water.
6. 6. Continue whisking until the mixture has cooled down slightly.
7. 7. Soak the gelatin in cold water.
8. 8. Squeeze the gelatin well to remove excess water.
9. 9. Put the gelatin into a small saucepan with Kirsch (cherry brandy).
10. 10. Dissolve the gelatin in the Kirsch over low heat.
11. 11. Stir the dissolved gelatin into the egg mixture.
12. 12. Melt the chopped coating chocolate in a hot water bath.
13. 13. Add the gingerbread spice mix to the melted chocolate.
14. 14. Stir the chocolate mixture into the egg cream.
15. 15. Crush the gingerbread cookies in an electric food processor.
16. 16. Fold the crushed gingerbread into the cream.
17. 17. Whip the cream until stiff.
18. 18. Fold the whipped cream into the mixture.
19. 19. Place the cream in the refrigerator for at least 3 hours.
20. 20. Put tea, juice, rum, port wine, spices, and 50 grams of sugar into a saucepan.
21. 21. Heat the mixture in the saucepan.
22. 22. Mix the starch with a little cold water.
23. 23. Stir the starch mixture into the hot liquid.
24. 24. Bring the sauce to a brief boil.
25. 25. Allow the sauce to thicken.
26. 26. Let the sauce cool down.
27. 27. Chill the sauce.
28. 28. Wash the oranges with hot water.
29. 29. Dry the oranges.
30. 30. Use a zester to remove 2 tablespoons of thin orange zest.
31. 31. Peel the oranges thoroughly.
32. 32. Use a sharp knife to remove the segments from the oranges.
33. 33. Rinse a spoon with hot water.
34. 34. Scoop out quenelles of the Lebkuchen mousse with the hot spoon.
35. 35. Arrange the cream with orange zest and segments.
36. 36. Add the cold sauce.
37. 37. Decorate the dish with pineapple chips.
38. 38. Dust the dish with powdered sugar.
39. 39. Serve the cream.

Nutrition per serving

• kcal: 485
• Protein: 5 g · Fett/Fat: 29 g · Carbs: 48 g