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This homemade gingerbread mousse is a perfect dessert around Christmas times. It is a sweet delicious mousse with crunchy bites of gingerbread cookies inside. The mousse is easy and fast to prepare and can be kept in the fridge for a few days.
Ingredient List for 6 servings:
100
gr
Gingerbread cookies
75
gr
Butter
150
gr
Whip cream
2
Egg yellows
250
gr
Mascarpone cheese
2
tablespoons
Gingerbread spices
2
tablespoons
Cinnamon powder
Instructions:
Crush the ginger bread cookies to crumbles.
Melt the butter and mix it together with the cookie crumbles.
Place some of the crumbles in the bottom of a baking form.
Whip the whip cream to a hard foam.
Mix the mascarpone cheese together with the egg yellows. Then mix it together with the whip cream foam.
Add the cinnamon and ginger bread spices and mix well.
Pour the mousse and the cookie crumbles in layers in the baking form. Place in the fridge for 1 hour.
Divide the mousse evenly in small serving bowls and decorate with ginger bread cookies before serving it.
A selection of recipes from the same country.
This recipe is from
Sweden
This is a traditional cake in Sweden to bake for the midsummer celebration around the 19-20 of June. It is easy to bake, and fun to decorate it with all the strawberries, but hard to resist not eat them while decorating. The cake is even better one day after the preparation, so if you have time prepare it on day before you will serve it. This cake is so tasty it is hard to resist a second piece.
In Sweden it is common to bake cakes and buns with saffron between the first Sunday of advent and Christmas. The cakes and buns are served as Swedish fika often together with coffee or tea. This is traditional chocolate balls but made with saffron instead.
Arak is a Lebanese aniseed spirit and popular to use in these Swedish chocolate balls. With this recipe the arak balls almost taste like the balls you find in the cafés. You can change the bread crumbles against oatmeal, or biscuits like digestive.
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and homemade recipes from around the world.
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