Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, gingerbread mousse (lebkuchenmousse). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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. 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.
Gingerbread mousse (Lebkuchenmousse) is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Gingerbread mousse (Lebkuchenmousse) is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Gingerbread mousse (Lebkuchenmousse):
- Prepare 3 packages Lebkuchen (about 24-30 pieces)
- Make ready 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
- Take 500 ml cream (30 % fat)
- Prepare 3 tbsp rum or cherry brandy (or liquid from pickled cherries)
In a mixing bowl whip the cream with powdered sugar and vanilla. Remove the whipped cream from the bowl and place mascarpone cheese in the mixer beating for a minute on high speed. Combine cream and whipped mascarpone and add crushed gingerbread cookies gently folding in. Divide into serving bowls and refrigerate for at least an hour.
Steps to make Gingerbread mousse (Lebkuchenmousse):
- 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.
- 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.
- 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.
- 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!
Combine cream and whipped mascarpone and add crushed gingerbread cookies gently folding in. Divide into serving bowls and refrigerate for at least an hour. T his fluffy Gingerbread mousse comes together quickly and easily and is loaded with a cold, creamy coconut flavor! Top with your favorite toppings and it's the perfect winter dessert! In fact, with our Natural Flavoured Icing Sugar, you can make this easy mousse in any flavour.
So that’s going to wrap it up for this special food gingerbread mousse (lebkuchenmousse) recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
