Christmas dessert: Gingerbread mousse with cherries

<p class="MsoNormal"><strong>Gingerbread mousse</strong></p>

• 100 gr (3.5 oz.) vegan dark chocolate
• 400 gr (14 oz.) silken tofu (from Taifun 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)

<p class="MsoNormal"><strong>Gingerbread mouse</strong></p>

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

<p class="MsoNormal"><strong>Cherry compote</strong></p>

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