White Gingerbread Mousse with Mulled Wine Bulbs

Summary

Prep Time	30 mins
Total Time	1 d 30 mins
Course	Dessert
Cuisine	European
Servings (Default: 8)

Ingredients

For the cream:

White Gingerbread Mousse with Mulled Wine Bulbs

Instructions

Put the red wine, sugar and all the spices in a large saucepan. Rub the zest of the lemon and orange and add. Squeeze out the juice of the fruit and add it to the red wine. Bring everything to the boil and simmer gently over a low heat for 5 minutes.
Peel the pears, remove the core with a ball cutter and quarter the pears. Pass the mulled wine through a sieve and then cook the pears in it until soft. This can take between 5 - 15 minutes (check again and again!). Take the pot off the stove and let the pears cool in the brew.
The pears should be cooked the day before and lie covered in the brew for one day. This is how they absorb the color and aroma of the mulled wine.
Grate the white chocolate very finely.
Soak the gelatine in cold water.
Beat the egg and yolk over a hot water bath to a light, thick cream. Reduce the heat and stir in the grated chocolate well. Add the gingerbread spice.
Squeeze out the gelatine well and dissolve it in the heated rum. Add some of the egg-chocolate mixture and then stir this mixture into the egg-chocolate mixture (heat balance!). Let everything cool slightly.
Whip the cream with a pinch of sugar until stiff and fold it into the chocolate mass. Then fill into portion molds and refrigerate for at least 3 hours. The mousse can be made the day before.
Presentation:
Cut the pear quarters into fans and place on the mousse. Pour some mulled wine over it and serve.
The rest of the mulled wine can be warmed up and drunk with it.

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