Go Back
Print
Recipe Image
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from
2
votes
Vegan gingerbread mousse with cherries
A delicious and festive dessert with cherries and speculoos cookies
Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
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