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A tantalizing featured image showcases the festive and delicious Gingerbread Latte Mousse Domes.
Lady Maria

Gingerbread Latte Mousse Domes

These Gingerbread Latte Mousse Domes offer a delightful experience, blending the warm spice of gingerbread with the comforting aroma of a latte. This surprisingly simple recipe brings a touch of festive magic to any occasion, creating miniature winter wonderlands on your tongue.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gingerbread cookie crumbs about 12-15 cookies
  • 5 tablespoons unsalted butter, melted
  • 1 1/2 cups heavy cream, very cold
  • 2 teaspoons instant espresso powder
  • 1/2 cup granulated sugar
  • 3 large egg yolks
  • 1/4 cup milk
  • 1 teaspoon unflavored gelatin powder
  • 2 tablespoons cold water
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Whipped cream, for topping
  • Gingerbread cookie crumbs, for garnish
  • Star anise, for garnish

Equipment

  • Food processor or zip-top bag and rolling pin
  • medium bowl
  • Dome-shaped molds (silicone recommended)
  • small bowl
  • Small saucepan
  • whisk
  • Spatula or knife
  • Plastic wrap
  • Refrigerator
  • Serving plates

Method
 

  1. **Preparing the Gingerbread Cookie Base:** Crush the gingerbread cookies into fine crumbs using a food processor or a zip-top bag and rolling pin.
  2. Combine the gingerbread cookie crumbs and melted butter in a medium bowl until well combined and resembles wet sand.
  3. Press the gingerbread mixture firmly into the bottom of your dome-shaped molds.
  4. Chill the molds in the refrigerator for at least 30 minutes to allow the base to set.
  5. **Whipping Up the Latte Mousse:** Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5-10 minutes.
  6. Heat the milk in a small saucepan over medium heat until simmering. Remove from heat and stir in the instant espresso powder until dissolved.
  7. In a separate bowl, whisk together the egg yolks and granulated sugar until light and pale.
  8. Slowly drizzle the hot espresso milk into the egg yolk mixture, whisking constantly to temper the eggs.
  9. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon.
  10. Remove the custard from the heat and stir in the bloomed gelatin until completely dissolved.
  11. Stir in the ground ginger, cinnamon, cloves, and nutmeg.
  12. Pour the custard into a clean bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely cooled (1-2 hours).
  13. In a large bowl, whip the heavy cream until stiff peaks form.
  14. Gently fold the cooled custard into the whipped cream until just combined.
  15. **Assembling the Masterpiece:** Spoon the latte mousse into the molds, filling them completely.
  16. Smooth the tops of the mousse domes with a spatula or knife.
  17. Cover the molds with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
  18. **The Grand Reveal:** Gently unmold the mousse domes from the molds.
  19. Place the mousse domes on serving plates.
  20. Top with whipped cream, a sprinkle of gingerbread cookie crumbs, and a star anise (if desired). Serve immediately.

Notes

Ensure the gelatin is completely dissolved to avoid a grainy texture. Temper the egg yolks carefully to prevent scrambling. If the mousse isn't setting properly, ensure the gelatin is bloomed long enough and the mousse is chilled sufficiently. To unmold domes, try dipping the bottom of the mold in warm water for a few seconds. For variations, try different cookie bases, add coffee liqueur for a boozy boost, adjust spice levels, drizzle with melted chocolate, or use different toppings like chopped nuts or candied ginger.