Frozen Gingerbread Spice Mousse with Gingerbread, Crystallized Ginger, and Molasses

Ingredients

Components

Method

Assembly

  1. Line 10 PVC tubes 2.5 cm / 1 in by 7.5 cm / 3 in with acetate. Place them on a sheet pan in a standing position and place them in the freezer.
  2. Pour the mousse base into a piping bag. Pipe the mousse into the PVC tubes. Even out the top with an offset spatula and place in the freezer to harden.
  3. Reserve in the PVC tube, frozen in an airtight container until needed.
  4. Place a gingerbread slice on the plate.
  5. Drizzle 10 g / .35 oz molasses on top of the cake and spoon a few drops around the plate.
  6. Unmold the mousse from the PVC tube, take the acetate off, and place it next to the gingerbread.
  7. Place about 1 g / .04 oz of crystallized ginger on top of the mousse in a straight line.
  8. Let the mousse temper for 3 to 4 minutes and serve.

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