150g caramelised biscuits or ginger snaps, crushed
6 mini gingerbread men, to decorate (optional)
Instructions
Put the egg whites and sugar into a heatproof bowl. Put the bowl over (but not in) a pan of
simmering water and whisk with electric beaters until you have a stiff and a glossy meringue.
Remove from the heat.
Melt the white chocolate over a pan of simmering water or in a microwave. Remove from the
heat and stir in the ground cloves, ginger and mixed spice. Fold the chocolate through the
whisked egg whites with a spatula until combined.
Whisk the double cream to soft peaks. Fold the chocolate mixture into the cream.
Divide half the crushed biscuits between 6 x 200ml glasses. Put a large spoonful of the
mousse into each. Scatter the remaining biscuits and then divide the remaining mousse
between the glasses. Chill for at least 2 hours. Serve each with a gingerbread man.
Serving
Suggestions
566 kcalories, protein 6.5g, carbohydrate 56.5g, fat 36.5 g, saturated fat 19.9g, fibre 0.6g, salt 0.49 g
Originally Submitted
12/15/2011
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