Gluehwein Cinnamon Mousse - Puratos

Ingredients

Working Method

Ginger Bread

Cream butter and Sugar, add dry ingredients
Warm up Syrup and honey and add to above
Rest overnight, roll out
Bake at 175°C for 20 minutes

Bavroise

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

Mousse

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

Glaze

Demould and apply Miroir Glassage Neutre

About this Recipe

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