Name: Frozen Gingerbread-Spice Mousse
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 40 g / 1.41 oz / .8% Gingerbread-Spice Mix; 2.18 kg / 4 lb 12.9 oz / 43.6% heavy cream; 2.18 kg / 4 lb 12.9 oz / 43.6% pâte à bombe (see Notes); 40 g / 1.41 oz / .8% gelatin sheets, bloomed; 560 g / 1 lb 3.74 oz / 11.2% sugar; 13 g / .46 oz cinnamon sticks; ⅓ nutmeg; 23 g / .81 oz ginger root; 4 g / .14 oz cloves

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Gingerbread-Spice Mix

⅓ nutmeg
13 g / .46 oz cinnamon sticks

Dessert
Spicy

Method

For the Spice Mix: Crush and toast the nutmeg, cinnamon, and cloves. Meanwhile, scald 1 kg / 2 lb 3.27 oz of the cream. Once the dry spices are toasted and while they

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Ingredients

Gingerbread-Spice Mix

Method

Part of