Can be served in many variations: Cinnamon Plum, Red Wine Cherries, Rum and and Gluhwein

Ingredients

• 2 Egg yolks
• 2 whole eggs
• 20g of sugar
• 1 vanilla pod
• 100g dark chocolate
• 80g of ground lebkuchen or gingerbread
• Some ground cinnamon
• 1 teaspoon of lebkuchen or gingerbread spices
• 2cl of Rum
• 250 whipped cream
• 3 sheets of gelatin

Preparation

• Add the dried Lebkuchen or gingerbread to a blender and grind.
• Put the eggs, cinnamon, lebkuchen or gingerbread spice and the scraped out vanilla pod on a water-bath and heat.
• Mix until the volume has doubled and the eggs are cooked.
• Warm the rum and add the water-soaked Galatine. Add to the mixture and stir thoroughly, adding the lebkuchen or gingerbread crumbs.
• Add the stiff, whipped cream in two stages and slowly mix into the mixture. Place mixture in a flat baking tray and place in the fridge for 3-4 hours.

Serving suggestion

• Place boiling water in a mug and dip a large spoon in the hot water to warm it up.
• Using the warm spoon, form pretty little cones of Lebkuchen or gingerbread mousse and accompany it with matching fruit such as cinnamon plumbs or red wine cherries and pour some honey and butter over the dish and garnish with orange slices.