Gingerbread mousse (Lebkuchenmousse)
Gingerbread mousse (Lebkuchenmousse)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, gingerbread mousse (lebkuchenmousse). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Heute haben wir ein gigantisches Dessert zur Adventszeit für euch! Wirklich wahr Lebkuchenmousse! Und durchsuchen Sie die Bibliothek von iStock mit lizenzfreier Vektor-Art, die Advent Grafiken, die zum schnellen und einfachen. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

Gingerbread mousse (Lebkuchenmousse) is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Gingerbread mousse (Lebkuchenmousse) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. 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. Get 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)

Leicht, cremigm, süß und mit knusprigen Rotweinnüssen fein. Ein einfaches Dessert für die Festtage und euer Weihnachtsmenü: Lebkuchen-Mousse mit Glühweinkirschen. Lebkuchenmousse ohne Lebkuchen - das funktioniert auf Basis von Maronen. Den typischen Lebkuchengeschmack machen die Gewürze!

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! Ein einfaches Dessert für die Festtage und euer Weihnachtsmenü: Lebkuchen-Mousse mit Glühweinkirschen. Wenn sich fruchtige Glühweinkirschen zu cremigem Lebkuchenmousse gesellen, dürfen sich Veganer über ein himmlisches.

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