Gingerbread mousse (Lebkuchenmousse)
Gingerbread mousse (Lebkuchenmousse)

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, gingerbread mousse (lebkuchenmousse). One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Gingerbread mousse (Lebkuchenmousse) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Gingerbread mousse (Lebkuchenmousse) is something that I have loved my entire life. They’re nice and they look wonderful.

Choose from the world's largest selection of audiobooks. Large Selection of Mousse at Low Prices. 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.

To begin with this recipe, we have to first prepare a few ingredients. You can have gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Gingerbread mousse (Lebkuchenmousse):
  1. Prepare 3 packages Lebkuchen (about 24-30 pieces)
  2. Make ready 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
  3. Make ready 500 ml cream (30 % fat)
  4. Make ready 3 tbsp rum or cherry brandy (or liquid from pickled cherries)

HOW TO MAKE GINGERBREAD MOUSSE Start by whisking the coconut cream, syrup, vanilla, and molasses together. I recommend using an electric hand mixer for this, as the coconut cream may be tough to stir by hand. Gingerbread Mousse - Travel ideas for all around The World - Autumn & Winter. In a mixing bowl whip the cream with powdered sugar and vanilla.

Steps to make Gingerbread mousse (Lebkuchenmousse):
  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.
  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.
  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.
  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!

Gingerbread Mousse - Travel ideas for all around The World - Autumn & Winter. 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.

So that’s going to wrap it up with this special food gingerbread mousse (lebkuchenmousse) recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!