Gingerbread mousse (Lebkuchenmousse)

Name: Gingerbread mousse (Lebkuchenmousse)
Total time: 2700 s
Yield: 4-6 servings
Cuisine: American
Ingredients: 3 packages Lebkuchen (about 24-30 pieces); 1 jar (680 ml) pickled morello cherries (Schattenmorellen); 500 ml cream (30 % fat); 3 tbsp rum or cherry brandy (or liquid from pickled cherries)

Kristina K @kristina_k

Munich, Germany

This is a yummy dessert for Christmastime or a perfect way to extend the Christmas feeling into the New Year. Since you need "old" gingerbread or Lebkuchen it is also sustainable and it is very simple to prepare.
Enjoy!

Kristina K @kristina_k

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Ingredients

45 min

4-6 servings

3 packagesLebkuchen (about 24-30 pieces)
1 jar (680 ml)pickled morello cherries (Schattenmorellen)
500 mlcream (30 % fat)
3 tbsprum or cherry brandy (or liquid from pickled cherries)

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Steps

45 min

1

Please take the gingerbread/Lebkuchen out of their package three days in advance (!) and let them dry or take left over Lebkuchen. Break them into pieces and put in a bowl.
2

Sprinkle them with rum or cherry brandy or with three tbsp of the liquid of the pickled cherries for a non-alcoholic version, let sit for a moment. In the mean time drain liquid from the pickled cherries (it is very yummy if you like to drink it). Mingle cherries with the soaked crumbs and let sit for a while.
3

Whip cream until it forms peaks and scramble with the crumble-cherry-mix. Stir until it forms a homogenous mixture. This might take a while but you can pause and the the cream be soaked up by the crumbles.
4

This might take a while but you can pause and the the cream be soaked up by the crumbles. Decorate with chocolate sprinkles and put in the fridge until you serve it. Enjoy!