200g Gourmet Belgian white chocolate coins, chopped into small pieces
2 egg yolks
2 tbsp sugar
1 1/4 cups heavy cream
1 1/4 cups flour
2 tsp ground ginger
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/2 cup pomegranate molasses
1/2 cup sugar
1 stick unsalted butter, melted
1 1/2 tsp fresh ginger, grated
1/2 cup water
700g Ponthier frozen mixed
1/4 cup caster sugar
In a large bowl, add the white chocolate.
Place the egg yolks & sugar in a small bowl & whisk.
Bring 1/4 cup of the cream to a simmer, in a saucepan over low heat. Slowly add the cream into the yolk & sugar bowl. Pour the cream mixture back into the saucepan & gently stir until thick.
Pour the hot cream mixture into a fine mesh sieve, placed directly over the bowl with chocolate. Stir until completely smooth.
In a separate bowl, whip 1 cup cream to form stiff peaks. Fold the whipped cream into the white chocolate mixture.
Preheat oven to 175°C. Place a sheet of parchment paper at the bottom of a greased baking pan.
In a large bowl, sift the flour with the ground ginger, salt, cloves, nutmeg & baking soda. In another bowl, beat the molasses with the sugar & butter at medium speed until light & fluffy. Beat in the egg & fresh ginger.
Beat in the dry ingredients at low speed followed by the water. Spread the batter in the baking pan.
Bake the gingerbread for 20 min., rotating pan once.
Let the gingerbread cool on a rack for 30 min., then remove it from pan & let cool for 1 hour. Refrigerate until firm for 1 hour. Peel off the parchment paper & cut gingerbread into 1 inch cubes.
Place berries into a mixer with the caster sugar & purée.
Add a spoonful of gingerbread mixture to 8 dessert glasses.
Layer with a spoonful of white chocolate mousse followed by a layer of the berry mixture. Repeat. Garnish with berries.