Gingerbread mousse (Lebkuchenmousse)
Gingerbread mousse (Lebkuchenmousse)

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, gingerbread mousse (lebkuchenmousse). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Gingerbread mousse (Lebkuchenmousse) is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Gingerbread mousse (Lebkuchenmousse) is something that I have loved my entire life. They are fine and they look wonderful.

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To get started with this recipe, we have to first prepare a few components. 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. Take 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
  3. Get 500 ml cream (30 % fat)
  4. Take 3 tbsp rum or cherry brandy (or liquid from pickled cherries)

This delicious recipe I got from a fomer colleague of mine, Ina. Ever since I learned it, it is an all time favorite of my pre-christmas baking. Please not that the prepared Lebkuchen have to sit overnight in the oven. Blend until smooth using a hand blender, set aside.

Instructions 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!

Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, then stir into the gingerbread mixture. Whisk the egg whites until frothy and you can lift the whisk without the mixture falling off. This gingerbread mousse is one of the easiest holiday dessert recipes. I know everyone is obsessed with chocolate peppermint, but I myself am a huge fan of all things gingerbread. Oh, and it's even better tasting when it's secretly HEALTHY.

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