Gingerbread mousse (Lebkuchenmousse)
Gingerbread mousse (Lebkuchenmousse)

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, gingerbread mousse (lebkuchenmousse). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

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To get started with this particular recipe, we must prepare a few ingredients. You can have gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you cook it.

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. Take 500 ml cream (30 % fat)
  4. Make ready 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 it up with this exceptional food gingerbread mousse (lebkuchenmousse) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!