How about an excellent salmon tartare as a starter and a crispy duck in the main course? That would be an excellent start to get your guests to taste. But a real Christmas menu also needs a sweet highlight! And that’s exactly what I brought you today: a wintry-spicy gingerbread nougat mousse with mulled wine sabayon.

Gingerbread nougat mousse with mulled wine sabayon

My gingerbread nougat mousse with mulled wine sabayon is perfect for the sweet finish to an Advent or Christmas menu. It is for sweet treats and for lovers of Christmas spices. Because both the mousse and the sabayon are very spicy in taste but harmonize together wonderfully. If you like something fruity, you can also serve the Christmas dessert in combination with caramelized apples or pears, but even cherries or berries. I brought you the recipe for this today.

Gingerbread nougat mousse with mulled wine sabayon

Court: Dessert, cold or iced dessert, dessert
Countries & Regions: European
Preparation: 15 minutes
Working hours: 2 hours 15 minutes
Portions: 4 portions

Ingredients

Gingerbread Nougatmousse

  • One egg yolk
  • 1 egg
  • One tbsp vanilla sugar
  • 100 g nougat
  • 200 ml cream
  • 2 sheets of gelatin
  • 1 tsp gingerbread spice

Glühwein-Sabayon

  • 2 Nigel
  • 1 egg
  • 80 g sugar
  • 80 ml mulled wine

Instructions

Gingerbread Nougatmousse

  1. For the gingerbread nougat mousse, the first thing that is melt is the nougat in a water bath. Meanwhile, you can beat the cream stiffly and soak the gelatine in cold water.
  2. When the nougat has melted, put the egg, egg yolk, gingerbread spice and vanilla sugar in a metal bowl and beat it over the water bath with a whisk. Important: The water must not boil. And the beating must go quite quickly. Otherwise, you will have sweet scrambled eggs.
  3. If your egg mass is foamy, the gelatin is expressed and carefully stirred under the warm weight. The molten nougat is also stirred under the egg mass.
  4. Then the whole thing is added cold again (preferably over a bowl of ice water). If the mixture is cold, the whipped cream can be topped with a dough scraper or a large cooking spoon. Now put it chill for about an hour.

Glühwein-Sabayon

  1. For the mulled wine sabayon, the egg, egg yolk and sugar are also added frothy and creamy over the warm water bath.
  2. Add the mulled wine and continue beating until the desired frothy consistency is achieved. Serve along with the gingerbread nougat mousse and serve immediately.

Recipe Notes

Tip: This is also matched by excellent caramelized pears or apples.

 

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