Spiced mousse

Spiced mousse

Total: 2 hr 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 154 kcal
, Fat: 10 g
, Carbohydrate: 8 g
, Protein: 3 g

Ingredients

4 people

Hint:


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@bettbossi.ch

1leaf gelatine
1 fresh egg yolk
30g sugar
½tsp gingerbread spice
2tbsp white rum
1 fresh egg white
1pinch salt
1dl full cream
a little gingerbread spice
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How it's done

Place the gelatine in cold water for approx. 5 mins. Beat the egg yolk, sugar and gingerbread spice in a bowl until the mixture becomes lighter in colour. Heat the rum, strain the gelatine and stir into the hot rum, pass through a sieve into the egg yolk mixture, mix well. Chill until the mixture is just set at the edges, stir until smooth.

Beat the egg white and salt and the cream separately until stiff. Carefully fold both into the mixture in turns. Divide the mousse into glasses, cover and chill for approx. 2 hrs.

Sprinkle a little gingerbread spice over the top before serving.

Good to know
Tip: Serve with chocolate biscuits.

How-tos

Beating egg whites

Beating egg whites

Whipping cream

Whipping cream

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