Gingerbread Mousse With Red Wine, Glazed Baby Pear, And Warm Gingerbread Cookies
Serves: 4
Jewel Boehm
1 January 1970
Based on User reviews:
58
Spice
55
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
200 g
Egg1 tbsp
Sugar280 g
Almond Paste1 tsp
Vanilla1 pinch
Salt110 g
Egg White (whipped)2 tbsps
Butter (melted)6 cups
Flour3 tbsps
White Wine1 tbsp
Rum1 cup
Whipped Cream2 tsps
Honey2 tbsps
Red Wine1 tbsp
Baking Powder1 tbsp
Ground Ginger1 tsp
Ground Nutmeg1 tsp
Ground Cloves1 tsp
Ground Cinnamon1 cup
Molasse1 cup
Turbinado Sugar1 cup
Water1
Egg1 tsp
Vanilla ExtractDirections:
1
Preheat the oven to 350 degrees F
2
Line a baking sheet with a silicone mat
3
Whisk the eggs with the sugar in a bowl
4
Add the almond paste, vanilla and salt
5
Fold in the egg whites and the melted butter
6
Fold in the flour
7
Spread on baking sheet and bake for 7 minutes
8
Whisk the wine, egg yolks, and sugar in a bowl, and set over a saucepan with gently simmering water
9
Whisk until the mixture starts to thicken, and then add the bloomed gelatin
10
Add the gingerbread spice and zest and the melted nougat and chocolate
11
Add the rum and let cool
12
When the mixture is cool, fold in the whipped cream and fill mousse in pastry domes, covering the bottom of the dome with a layer of biscuit
13
Heat the pear juice, honey, red wine, star anise, cloves, and cinnamon in a saucepan over low heat
14
Add the pears and poach them in the liquid until tender
15
Transfer the pears to a board and cut them into slices that can be fanned
16
; Preheat the oven to 350 degrees F
17
Stir together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a bowl
18
In another bowl, beat the shortening, molasses, sugar, water, egg, and vanilla until smooth
19
Gradually stir in the dry ingredients, wrap the dough in plastic, and chill in the refrigerator
20
Drop balls of dough on a cookie sheet and bake for 10 to 12 minutes