Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, gingerbread mousse (lebkuchenmousse). One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Gingerbread mousse (Lebkuchenmousse) is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re fine and they look fantastic. Gingerbread mousse (Lebkuchenmousse) is something that I’ve loved my whole life.

Gingerbread mousse (Lebkuchenmousse) 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. 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.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook gingerbread mousse (lebkuchenmousse) using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Gingerbread mousse (Lebkuchenmousse):

1. Get 3 packages Lebkuchen (about 24-30 pieces)
2. Prepare 1 jar (680 ml) pickled morello cherries (Schattenmorellen)
3. Prepare 500 ml cream (30 % fat)
4. Prepare 3 tbsp rum or cherry brandy (or liquid from pickled cherries)

In a mixing bowl whip the cream with powdered sugar and vanilla. Remove the whipped cream from the bowl and place mascarpone cheese in the mixer beating for a minute on high speed. Combine cream and whipped mascarpone and add crushed gingerbread cookies gently folding in. Divide into serving bowls and refrigerate for at least an hour.

Steps to make Gingerbread mousse (Lebkuchenmousse):

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!

Combine cream and whipped mascarpone and add crushed gingerbread cookies gently folding in. Divide into serving bowls and refrigerate for at least an hour. T his fluffy Gingerbread mousse comes together quickly and easily and is loaded with a cold, creamy coconut flavor! Top with your favorite toppings and it's the perfect winter dessert! In fact, with our Natural Flavoured Icing Sugar, you can make this easy mousse in any flavour.

So that is going to wrap it up for this exceptional food gingerbread mousse (lebkuchenmousse) recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!