- 150 ml milk
- 5 g gingerbread spice mix
- 100 g Carte d'or chocolate mousse
- 200 ml Cremefine for whipping
- 50 g coconut oil
- 6 g ginger paste
Bring the milk, lebkuchen spices, ginger paste and coconut oil to the boil and then blend. Add the remaining ingredients, strain through the iSi funnel and sieve and chill for 2 hrs. Pour into a 0.5 liter iSi Whipper, screw on 1 cream charger and shake 10-12 times.