Gingerbread Mousse with Red Wine Glazed Baby Pear Recipe
Ingredients:
- 1 cup gingerbread cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 egg whites, room temperature
- 2 cups heavy cream, divided
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 2 medium baby pears, peeled and diced
- 1/2 cup red wine
- Additional gingerbread cookie crumbs (optional, for decoration)
Directions:
1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, combine gingerbread cookie crumbs and melted butter until well mixed.
3. Press the mixture onto the bottom of an 8-inch springform pan using your hands or a spatula to form an even layer.
4. Bake in the preheated oven for about 10 minutes or until lightly golden brown.
5. Allow the crust to cool completely before chilling it in the freezer for at least 30 minutes.
6. In a large bowl, beat egg whites with an electric mixer on medium-high speed until stiff peaks form, about 3 minutes.
7. Gradually add 1 cup of heavy cream and continue to beat until well incorporated, about 2-3 minutes.
8. Add granulated sugar and vanilla extract to the mixture and beat on high speed for an additional 2-3 minutes or until the mixture forms stiff peaks.
9. In a small saucepan, whisk together the remaining 1 cup of heavy cream, all-purpose flour, and red wine over medium heat until thickened, about 5-7 minutes.
10. Slowly pour the warm mixture into the egg white mixture while beating on high speed until well combined, about 2-3 minutes.
11. Pour the mousse filling onto the chilled gingerbread crust and smooth the top with a spatula or offset knife.
12. Chill in the freezer for at least 2 hours or overnight to set.
To make the red wine glazed baby pear:
13. In a medium saucepan, combine diced baby pears and red wine over medium heat.
14. Bring the mixture to a simmer and cook for about 5-7 minutes or until the pears are tender and the wine has reduced to a syrup consistency.
15. Remove from heat and let cool slightly.
To serve:
16. Allow the mousse to come out of the freezer for at least 15 minutes before serving.
17. Run a knife around the edge of the springform pan to loosen the mousse from the pan.
18. Invert the mousse onto a plate and remove the springform pan.
9. Arrange diced baby pears on top of the mousse as desired.
10. If using, sprinkle additional gingerbread cookie crumbs over the top for decoration.
Enjoy your delicious and festive Gingerbread Mousse with Red Wine Glazed Baby Pear!