Gingerbread mousse with mulled wine and orange compote (traditional & Thermomix method) Traditional & Thermomix

TRADITIONAL METHOD
Preparation - Traditional method
Foam
1. Melt the chocolate and butter in a bain-marie until smooth.
2. Whisk the egg whites with a pinch of salt until stiff and set aside.
3. Beat the egg yolks with the sugar and spices for about 2 minutes, until the mixture turns pale.
4. Whisk the melted chocolate into the egg yolks.
5. Add 1/3 of the beaten egg whites to the chocolate mixture and gently fold in with a spatula, then fold in the rest in two batches.
6. Keep refrigerated.
Compote
1. Mix 50 g of orange juice with the cornflour in a small bowl.
2. Bring the remaining 200 g of orange juice to the boil with the sugar and mulled wine spices.
3. Add the diluted cornflour and cook for a few more seconds until slightly thickened.
4. Gently fold in the orange zest, transfer to a container and leave to cool.

THERMOMIX® METHOD
Preparation - Thermomix version
Foam
1. Chop the chocolate for 5 sec / speed 10.
2. Melt with the butter for 5 mins / 50°C / speed 2, then transfer.
3. Insert the whisk attachment and whip the egg whites with a pinch of salt for 4 mins on speed 3.5.
4. Whisk the egg yolks, sugar and spices for 2 minutes / speed 3.
5. Add the melted chocolate and mix for 1 minute on speed 2.
6. Gently fold in the egg whites with a spatula and chill.
Compote
1. Heat the orange juice with the spices for 5 minutes/100°C/speed 1.
2. Add the cornflour mixture and cook for 3 minutes/100°C/speed 2.
3. Stir in the orange zest and leave to cool.
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Tip: Serve the mousse in small glasses with the compote added just before serving, for an attractive visual and taste contrast.