Gingerbread Mousse with Cranberry Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 120 g inerbread
- 100 g chocolate 70%
- 0.38 liters cream
- 1 pinch cinnamon
- 200 g cranberry compote
- 0.5 ½ orange (juice and zest)
- 50 g chocolate, white, sliced
Print Recipe
Pin Recipe Instructions
- Finely grate gingerbread, melt chocolate in steam,
- Whip the cream with the orange peel and cinnamon until stiff.
- Alternate the gingerbread flakes and the melted chocolate
- fold into the whipped cream. Place in the refrigerator for 5 - 6 hours!
- Cranberry sauce:
- Strain the cranberry compote and mix with the orange juice.
- Shape the gingerbread mixture into dumplings and serve with the sauce
- and garnish with white chocolate chips.
- You can cut the remaining half of the orange nicely and add it to it.
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