Candy gingerbread mousse.

Candy gingerbread mousse, light airy dessert of French cuisine.



Unrefined cane sugar (100g +50 g)

Salt 1/4 tsp

A mixture of gingerbread spices 1 tsp

Milk (100 ml. + 250 mL).

Gelatin 2 tsp

Egg yolks 3 pcs.

Cream 33-38% 200 ml.

With spicy sauce KUMVKATAMI:

Sugar cane ’80

Orange juice 150 ml.

Cinnamon sticks 3

Star anise 3 stars

Allspice 5-7 pcs.

Kumquats 6-8 pcs.

Brown sugar crystals


Caramel and gingerbread MOUSSE:

In a small pan, sprinkle brown sugar + salt + gingerbread spices, heat the mixture over low heat, stirring constantly until sugar is dissolved.
Heat 250 ml.moloka (almost to a boil). As soon as the sugar will acquire a brown shade, gently trickle enter caramel hot milk.
Stir, do not let the candy zakristalizovatsya. Egg yolks of fresh eggs, whisk with cane sugar until white foam without stopping the mixer, pour a thin stream of caramel (hot) milk.

The gelatin pour 100 ml.holodnogo milk, let it shoot forth nabuhnut.Nabuhshy gelatin in the microwave for 2 minutes. Splayed (hot gelatin) pour in the caramel mixture, set aside in a cool place for cooling down. Once the caramel mixture to cool, starts gelling, whisk the chilled cream into stable foam, enter the cream into the caramel mass.

Ready mousse spread out on the forms (6 coffee cups for 170 ml.), Move into the refrigerator for 2-3 hours.

Spicy sauce With Kumquat:

Kumquats wash, cut crosswise slices (remove grains).
In a small saucepan, bring to a boil cane sugar and freshly squeezed orange juice, add the spices and chopped kumquats.

Boiled the sauce over low heat for 15-20 minutes, cool.

Remove the mousse from the refrigerator. A small knife with a thin blade swipe along the walls of the cup. Mousse cup with cover plates, turn on the bottom of the cup, place a cloth dampened with hot water. Mousse instantly «departs» from the bottom of the cup.
On top pour spiced mousse with kumquat sauce, sprinkle with crystallized sugar.

Bon Appetit !

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