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Betty Bossi Koch-Center
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.
|Tip:||Serve with chocolate biscuits.|
Beating egg whites
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