- 400 ml heavy cream
- 30 g sugar
- 16 g vanilla sugar
- 5 g gingerbread spice mix
- 5 g corn starch
- 8 × Lebkuchen (gingerbread cookies)
- 400 g sour cherries, pitted and preserved
Crumble the gingerbread and divide between 4 glasses. Bring the sour cherries to the boil together with the juice, stir in the sugar and then puree the mixture until smooth. Add the cornstarch and pour the sour cherry mixture evenly onto the gingerbread base. Refrigerate for 30 minutes.
Mix the cream together with the gingerbread spice and the vanilla sugar and pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper. Screw on 1 iSi cream charger and shake vigorously.
Portion out the mousse onto the sour cherry mixture and garnish with a little ground cinnamon.