Gingerbread mousse with punch sauce

Combining two Christmas market classics for dessert: Gingerbread mousse with punch sauce, served by Ulli Amon-Jell.

Serves 4

For the punch sauce

• 1 cup of black tea
• 50g pineapple rings cut into small pieces
• Peel of 1 organic orange
• 1/16 l orange juice
• 1/16 l rum
• 1/16 l red wine
• 2 shots of sherry
• 1 cinnamon stick
• 1 vanilla pod
• 1 clove
• 50 g icing sugar
• 1 tbsp corn flour

For the gingerbread mousse

• 2 eggs
• 1 egg yolk
• 30 g icing sugar
• 50 g grated chocolate
• 80 g gingerbread breadcrumbs
• 5 g gingerbread spices
• 1/4 l single cream

Method

Bring punch sauce ingredients to the boil. Leave to infuse in the fridge for one to two days. Strain, bring to the boil and add cornflour.

Beat eggs and egg yolk over steam until frothy. Stir in sugar, grated chocolate, gingerbread breadcrumbs and spices

Leave mix to cool and beat the cream.

Leave to cool for a few hours. Shape into a quenelle using two spoons.

Pour sauce onto the plate and sit the quenelle on top.