Gluehwein Cinnamon Mousse

Ingredients

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

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