Summary

Ingredients

For the cream:

• 150 g couverture, white
• 100 g inerbread with chocolate icin
• 50 grams sugar
• 50 ml kirsch
• 250 g mascarpone
• 800 g whipped cream

For the sauce:

• 500 ml mulled wine
• sugar
• some cornstarch
• 375 g cranberries

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Instructions

1. For the mousse, dissolve the couverture and finely grate the gingerbread. Mix the couverture, gingerbread, sugar and kirsch well with the mascarpone. Whip the cream until stiff and fold it carefully into the mascarpone cream. Chill the gingerbread mousse.
2. For the sauce, heat the mulled wine and dissolve the sugar in it while stirring. Thicken the wine with a little cornstarch. Then add the cranberries with the juice.
3. Using a moistened tablespoon, remove the nocks from the mousse, place in dessert bowls and carefully pour the still warm mulled wine sauce over them.