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Gingerbread mousse
40 m active | 2 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 526
  • Fat about 26g
  • Carbohydrates about 60g
  • Protein about 8g
This is needed
This is needed for 4 people
Mousse
  • 200 g Basler Leckerli (gingerbread biscuits), quartered
  • 1.5 dl milk, hot
  • 2 tbsp Grand Marnier (or orange juice)
  • 75 g white chocolate, chopped
  • 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 tbsp water, boiling
  • 1.5 dl full cream, beaten until stiff
To serve & decorate
  • 4 Basler Leckerli (gingerbread biscuits), halved diagonally
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And that's how it's done
And that's how it's done
Mousse
Pour the hot milk and the Grand Marnier over the gingerbread biscuits, cover and leave to soften for approx. 30 mins. Blend until smooth using a hand blender, set aside. Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, then stir into the gingerbread mixture. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the gingerbread mixture and immediately stir thoroughly into the remaining mixture. Chill until the mixture is just set at the edges. Stir the mixture until smooth, fold in the whipped cream. Cover the mousse and chill for approx. 1 1/2 hrs.
To serve & decorate
Plate up the mousse, decorate with the gingerbread biscuits.