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veganes Lebkuchen-Mousse mit Kirschen
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5 from 2 votes

Vegan gingerbread mousse with cherries

A delicious and festive dessert with cherries and speculoos cookies
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert, Nachspeise, Süsses
Keyword: Kirschen, Lebkuchen, Seidentofu, Vegan, Weihnachten
Servings: 4 portions
Author: Verena Frei

Ingredients

Gingerbread mousse

  • 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

Instructions

Gingerbread mouse

  • Melt the chocolate and let it cool off a bit 
  • Add silken tofu, gingerbread spice and maple syrup into a mixer 
  • Add the melted chocolate and mix smooth on full speed 

Cherry compote

  • Drain the cherries and keep the juice 
  • Put all ingredients except the starch into a pot and boil them up 
  • Let it simmer for about 10 minutes on low heat, stir in the starch, boil it up one more time 
  • Take the spices out 

Parfait

  • Roughly crumble the cookies and put them in glasses 
  • Put the gingerbread mousse on top and then the cherry compote
  • Refrigerate them first and then serve them