Lebkuchen Mousse

Ingredients

• 150 g white chocolate
• 2 very fresh eggs
• 2 tbsp vanilla sugar
• 75 g whipping cream (well chilled)
• 25 g sugar
• 2 tsp instant espresso powder
• 1 tsp Lebkuchen spice
• spray wax (from the baking aisle)
• 400 g frozen cherry juice (pitted)
• sugar
• 2 Cinnamon sticks
• 2 cloves
• 100 ml cherry juice
• chocolate shavings

Instructions

1. 1.

   Coarsely chop the chocolate and melt it over a water bath. Remove from heat.

2. 2.

   Separate the eggs. Beat the egg whites with sugar until stiff peaks form. Whisk the yolks with vanilla sugar until fluffy, until the sugar dissolves. Whip the cream to stiff peaks. Add the yolk mixture, espresso powder, and Lebkuchen spice to the melted chocolate and stir in with a whisk. Fold the whipped cream onto the chocolate mixture and quickly mix with a whisk before the mixture sets. Gently fold in the egg whites. Spray four espresso cups with spray wax. Pour the mousse into the espresso cups, seal tightly with foil, and refrigerate for at least 4 hours, then pour onto dessert plates.

3. 3.

   Meanwhile thaw the cherries. Heat the cherries with cinnamon sticks, sugar, and cloves. Add the cherry juice. Bring to a brief boil, then reduce heat and simmer covered for 2–3 minutes over low heat. Let the compote cool.

4. 4.

   Serve the poured spice‑coffee cream with the warm cherry compote and garnish with chocolate shavings.