Gingerbread Mousse with Orange Mulled Wine Compote

A treat in the run-up to Christmas!

Zutaten:

Zubereitung:

Melt the butter and chocolate in a water bath.

Beat the 7 egg whites until they are stiff. Then put them in another bowl.

Use the same bowl again, without washing it, and beat the egg yolks with the sugar and gingerbread spice for 2 minutes.

Add the chocolate and melted butter mixture to the egg yolks and continue beating.

Add 1/3 of the egg whites to the chocolate and mix gently (by hand please) until incorporated.

Carefully add the second third of the egg whites and gently mix in, then the third third.

Now serve the mousse either in a large bowl or in glasses.

Mix 50 g orange juice and cornflour in a small bowl.

Briefly bring 200 g orange juice to the boil with the sugar and mulled wine spice.

Add the cornflour and bring to the boil again.

Carefully fold in the orange fillets. Transfer the compote to a bowl and leave to cool.

Serve the compote on the gingerbread mousse.

Bon Appetit!