Ingredients
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@bettybossi.ch
Mousse
To serve & decorate
How it's done
Mousse
Pour the hot milk and the Grand Marnier over the gingerbread biscuits, cover and leave to soften for approx. 30 mins. Blend until smooth using a hand blender, set aside. Melt the chocolate in a thin-sided bowl over a gently simmering bain-marie, stir until smooth, then stir into the gingerbread mixture. Dissolve the gelatine in the boiling water, mix together with 2 tbsp of the gingerbread mixture and immediately stir thoroughly into the remaining mixture. Chill until the mixture is just set at the edges. Stir the mixture until smooth, fold in the whipped cream. Cover the mousse and chill for approx. 1 1/2 hrs.
To serve & decorate
Plate up the mousse, decorate with the gingerbread biscuits.
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