Gingerbread spiced mousse with Baileys cream

Gingerbread spiced mousse with Baileys cream

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Celebrate the holiday season with these gingerbread spiced mousse cups topped with Baileys cream.

The ingredient of Gingerbread spiced mousse with Baileys cream

  1. 300ml ctn thickened cream
  2. 200g milk chocolate, chopped
  3. 2 teaspoons ground ginger
  4. 1 teaspoon mixed spice
  5. 1/4 teaspoon ground cloves
  6. 60ml (1/4 cup) Baileys Irish Cream with Salted Caramel liqueur, plus 1 tbs, extra
  7. 40g butter, chopped
  8. 3 eggs, separated
  9. 300ml ctn double thick cream
  10. 2 tablespoons salted caramel topping
  11. Dark cocoa powder, to serve
  12. 100g (1/2 cup, firmly packed) brown sugar
  13. 125ml (1/2 cup) golden syrup
  14. 50g butter
  15. 340g (2 1/4 cups) plain flour
  16. 75g (1/2 cup) self-raising flour
  17. 1 1/2 tablespoons ground ginger
  18. 1 1/2 teaspoons mixed spice
  19. 1 teaspoon ground cloves
  20. 1/2 teaspoon bicarbonate of soda
  21. 1 egg, lightly whisked

The instruction how to make Gingerbread spiced mousse with Baileys cream

  1. Combine thickened cream, chocolate, ginger, mixed spice, cloves and liqueur in a microwave-safe bowl. Microwave on High for 1-2 minutes, stirring often, or until the chocolate is melted and mixture is smooth. Add the butter and stir until melted. Set aside to cool.
  2. Whisk egg yolks into chocolate mixture, 1 at a time. Add 200ml double thick cream and whisk until mixture is thick and begins to hold its shape. In a separate clean bowl, whisk egg whites until soft peaks form. Gradually fold the egg whites into the chocolate mixture. Swirl 1 u20442 tsp caramel topping around the inside of each of 8 serving glasses. Divide mousse mixture among the glasses. Place on a tray and place in the fridge to chill for 6 hours or overnight.
  3. For gingerbread men, place the sugar, golden syrup and butter in a saucepan over low heat. Cook, stirring, for 3-5 minutes or until the butter is melted and sugar is dissolved. Set aside for 5 minutes to cool slightly.
  4. Combine flours, ginger, mixed spice, cloves and bicarb in a large bowl. Add the sugar mixture and egg. Stir until combined. Turn the dough onto a lightly floured surface. Knead until smooth. Divide into 2 portions. Shape into discs. Cover. Place in the fridge for 1 hour.
  5. Preheat oven to 170C/150C fan forced. Line a baking tray with baking paper. Halve 1 portion of dough. Roll out the dough on a lightly floured sheet of baking paper until 3-4mm thick. Use a 3cm gingerbread man cutter to cut out 16 gingerbread men. Reserve remaining dough for another use (see top tips). Place on prepared tray. Bake for 10-12 minutes or until lightly golden and crisp. Set aside on tray to cool completely.
  6. Combine extra liqueur and remaining 100ml double thick cream and 1 tbs caramel topping in a bowl. Whisk until just thickened. Divide cream mixture among glasses. Top with gingerbread men and dust with cocoa powder.

Nutritions of Gingerbread spiced mousse with Baileys cream

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