Summary

Ingredients

For the mousse:

• 125 g dark chocolate, rated
• 3 egg (s)
• 100 g suar
• 125 g inerbread
• 2 sheets gelatin
• 4 cl kirsch
• 500 ml cream

For the sauce:

• 300 ml orange juice
• 120 ml rum, brown
• 600 ml red wine
• 2 carnation (s)
• 1 vanilla pod (s)
• 0.5 teaspoon ½ cinnamon
• 75 g cornstarch
• little water
• 150 grams sugar
• 75 ml kirsch
• 300 ml tea, black, boiled

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Instructions

1. For the gingerbread mousse, beat the eggs and sugar in a bowl until creamy. Crush the gingerbread and chocolate and stir into the cream.
2. Let the gelatine soak in cold water. Then squeeze out and dissolve in a heated saucepan - then add a few tablespoons of the cream to the gelatine and stir (equalize the temperature to avoid lumps). Now mix everything with the cream. Add kirsch. Whip the cream until stiff and fold in. Put the finished mousse in the refrigerator for at least 2 hours.
3. For the punch sauce, first reduce the red wine to approx. 300 ml.
4. In the meantime, heat black tea, orange juice, rum, kirsch, spices and sugar in another saucepan and then pour through a sieve.
5. Mix the cornstarch in a little water and stir in the red wine. Let them cool down, then put them in the fridge for at least 2 hours.
6. Divide the mousse in glasses or spread the dumplings on plates and serve with punch sauce.