Gingerbread mousse with plums

Gingerbread mousse with plums

Total: 1 hr 15 Min. | Active: 15 Min.
vegetarian, gluten-free
Nutritional value / people: 470 kcal
, Fat: 36 g
, Carbohydrate: 26 g
, Protein: 7 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Plums

300 g frozen plums, slightly defrosted, cut into segments
1 ½ tbsp sugar
1 ½ tbsp water

Mousse

250 g Mascarpone (approx. 50 g)
1 tbsp gingerbread spice
2 dl full cream, beaten until stiff
50 g sugar-roasted almonds, coarsely chopped
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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Plums

Place the plums with the sugar and water in a pan, cover and simmer over a low heat for approx. 5 mins. until almost soft, allow to cool and pour into the glasses.

Mousse

Combine the mousse powder, water and Lebkuchen spice and stir until the powder has dissolved. Carefully fold in the whipping cream. Divide the mousse onto the plums, cover and chill for at least 1 hr. Scatter with the almonds.

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