Gluehwein Cinnamon Mousse

Ingredients

Grams (g)
Ginger Bread biscuit
Butter 200
Brown sugar 200
Golden Syrup 200
Honey 40
Yolks 70
Flour 540
Salt 6
Cinnamon 2
Baking Powder 2
Bi Carb Soda 2
Cloves 4
Ginger 4
Nutmeg 4
Ginger Bread biscuit total 1274
Bavaroise
Milk 150
Cream 150
Yolk 55
Caster sugar 75
Vanilla bean 1
Gelatine leave (g) 25
Cream (semi-whipped) 425
Bavaroise total 881
Mousse
Red Wine Merlot 180
Orange juice fresh 40
Yolk 60
Caster sugar 80
Cinnamon Quills Piece 2
Star Anise 4
Gelatine leave (g) 22
Ambiante 175
Cream (semi-whipped) 200
Mousse total 763
Glaze
Miroir Glassage Neutre 300
Hibiscus 10
Glaze total 310
Topfil Cherry
Topfil Cherry 200
Madeleine Biscuit
Caster sugar 240
Egg 200
Milk 60
Wholemeal flour 250
Baking Powder 9
Lemon juice 10
Butter (melted) 100
Olive oil 140
Madeleine Biscuit total 1009

Working Method

Ginger Bread
  1. Cream butter and Sugar, add dry ingredients
  2. Warm up Syrup and honey and add to above
  3. Rest overnight, roll out
  4. Bake at 175°C for 20 minutes

Bavroise
  1. Boil milk, cream and half the sugar with vanilla bean
  2. Mix yolk and second half of sugar and pour above mixture over, make an Anglaise
  3. Sieve and add soaked gelatine
  4. Cool down and fold semi-whipped cream under
  5. Pipe mixture into moulds with 3 cake balls as a base, freeze

Mousse
  1. Boil wine, orange juice, spices and half the sugar
  2. Mix yolk and second half of sugar and pour above mixture over, make an Anglaise
  3. Sieve and add soaked gelatine
  4. Cool down and fold semi-whipped cream and Ambiante under
  5. Pipe mixture into moulds - insert pre assembled cake, add Topfil then Bavroise and freeze

Glaze
  1. Demould and apply Miroir Glassage Neutre

About this Recipe

Complexity level:  

Claims

  • Taste Tomorrow