Gingerbread mousse (Lebkuchenmousse)
Gingerbread mousse (Lebkuchenmousse)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, gingerbread mousse (lebkuchenmousse). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rezept für eine sehr cremige, luftige Lebkuchen Mousse mit weißer Schokolade. Vegan mousse au chocolate with gingerbread. Aquafaba mousse made of healthy ingredients. · Easy healthy chocolate mousse without avocados and instead with coconut milk, cocoa and.

Gingerbread mousse (Lebkuchenmousse) is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Gingerbread mousse (Lebkuchenmousse) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few components. You can cook gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Gingerbread mousse (Lebkuchenmousse):
  1. Take 3 packages Lebkuchen (about 24-30 pieces)
  2. Prepare 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
  3. Make ready 500 ml cream (30 % fat)
  4. Take 3 tbsp rum or cherry brandy (or liquid from pickled cherries)

Ein herrlich-duftendes Rezept für ein Dessert in der Weihnachtszeit ist dieses Lebkuchen-Mousse. Mit weihnachtlichen Gewürzen bekommt diese Mousse eine festliche Note und wird perfekt durch den Himbeerspiegel ergänzt. Startseite Rezepte > Desserts > vegetarische > Lebkuchenmousse. Ein einfaches Dessert für die Festtage und euer Weihnachtsmenü: Lebkuchen-Mousse mit Glühweinkirschen.

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!

Es muss nicht immer Mousse au chocolat sein. Mousse schmeckt nicht nur in der süßen Variante als Dessert, es macht auch als Vorspeise eine gute Figur! Probieren Sie gleich ein Mousse Rezept aus! Eiweiß und Puderzucker zu Schnee schlagen. Die Schlagsahne unter den Mascarpone geben, am Schluss das Eiweiß beigeben und den Lebkuchen vorsichtig daruntermischen.

So that is going to wrap it up with this special food gingerbread mousse (lebkuchenmousse) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!