white gingerbread mousse with white chocolate with Thermomix

Preparation of white gingerbread mousse with white chocolate with Thermomix

1. Chop the white chocolate:
2. Place the 200 g of white chocolate in the Thermomix glass.
3. Blend for 10 seconds at speed 7. Remove the chocolate and set it aside.
4. Heat the cream:
5. Pour 250 ml of cream into the clean glass.
6. Heat for 3 minutes at 80°C, speed 1.
7. Melt the chocolate:
8. Add the reserved chopped chocolate to the glass with the hot cream.
9. Mix 2 minutes at 50°C, speed 2, or until the chocolate is completely melted.
10. Let the mixture cool in the glass or transfer it to another container until it is at room temperature.
11. Whip the remaining cream:
12. Wash and dry the Thermomix glass. Place the butterfly on the blades.
13. Pour the remaining 250 ml of cream (very cold) into the glass.
14. Whip the cream without setting any time at speed 3.5, making sure it doesn’t overcook.
15. Remove the whipped cream and keep it in the refrigerator.
16. Prepare the spice mix:
17. In the clean glass, add 2 tablespoons of icing sugar, 1 teaspoon of gingerbread spice and a pinch of salt.
18. Mix 10 seconds at speed 3.
19. Combine the chocolate and spice mixture:
20. Add the cooled white chocolate mixture to the glass with the spices.
21. Mix for 20 seconds at speed 3, until homogeneous.
22. Add the whipped cream:
23. Pour the chocolate mixture into a large bowl.
24. Add the whipped cream and mix with circular movements using a spatula to maintain the airy texture.
25. Cool the mousse:
26. Divide the mousse into individual glasses or containers.
27. Refrigerate for at least 2 hours to set.
28. Serve:
29. Decorate with fresh berries, gingerbread pieces or grated chocolate, depending on your preference.
30. Frequently asked questions
31. How long does white chocolate gingerbread mousse last?
32. The white gingerbread mousse keeps in the refrigerator for about 2-3 days.
33. Can I also prepare the mousse without gingerbread?
34. Yes, you can also make white gingerbread mousse without gingerbread. It will still be a delicious white chocolate mousse.
35. What type of gingerbread should I use for white gingerbread mousse?
36. You can use any type of gingerbread that you like best. Traditional gingerbread or different varieties such as chocolate gingerbread or walnut gingerbread go well with this dessert.
37. Can I also make the white gingerbread mousse gluten-free?
38. Yes, you can also make Gluten-Free White Gingerbread Mousse using gluten-free gingerbread or gluten-free cookies.
39. Can I prepare the mousse and freeze it?
40. It is recommended to keep the mousse in the refrigerator once prepared and consume within 2-3 days. It is not recommended to freeze the mousse as the texture and consistency may be affected once thawed.