WWW.FREI-STYLE.COMChristmas dessert: Gingerbread mousse with cherries
Ingredients
Gingerbread mousse
- 100 gr (3.5 oz.) vegan dark chocolate
- 400 gr (14 oz.) silken tofu
- 2 tsp gingerbread spice
- 3 tsp maple syrup
Cherry compote
- 1 jar cherries (1.5 lbs, 12.7 oz. drained net weight)
- 100 ml (1/2 cup) red wine (or cherry juice (if you want to omit alcohol))
- 150 ml (3/4 cup) cherry juice
- 2 cinnamon sticks
- 1-2 whole cardamom
- 2 star anise
- Pinch of clove powder
- 2 Tbsp maple syrup
- 1-2 Tbsp starch – dissolved in some cold water
also
- 10-15 speculoos cookies (vegan)
Equipment: Blender, Pot, Dessert glasses
Instructions
Gingerbread mouse
- 1.Melt the chocolate and let it cool off a bit
- 2.Add silken tofu, gingerbread spice and maple syrup into a mixer
- 3.Add the melted chocolate and mix smooth on full speed
Cherry compote
- 1.Drain the cherries and keep the juice
- 2.Put all ingredients except the starch into a pot and boil them up
- 3.Let it simmer for about 10 minutes on low heat, stir in the starch, boil it up one more time
- 4.Take the spices out
Parfait
- 1.Roughly crumble the cookies and put them in glasses
- 2.Put the gingerbread mousse on top and then the cherry compote
- 3.Refrigerate them first and then serve them
Notes
Prepare the mousse and cherry compote 1–2 days ahead – that gives the mousse time to set to a lovely creamy texture in the fridge. Layer in the speculoos cookies only just before serving so they stay crunchy. For an alcohol-free version, replace the red wine entirely with cherry juice. Decorate with star anise, a little persimmon or edible gold stars for a festive finish.
Nutrition per serving: 420 kcal