Ingredients
MOUSSE
- 200g Gourmet Belgian white chocolate coins, chopped into small pieces
- 2 egg yolks
- 2 tbsp sugar
- 1 1/4 cups heavy cream
GINGERBREAD
- 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 egg
- 1 1/2 tsp fresh ginger, grated
- 1/2 cup water
BERRIES
- 700g Ponthier frozen mixed
red berries - 1/4 cup caster sugar
Method
MOUSSE
- 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.
GINGERBREAD
- 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.
TO SERVE
- 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.