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A delectable featured image showcases elegant Gingerbread Latte Mousse Domes, perfect for the holidays.

Gingerbread Latte Mousse Domes

These Gingerbread Latte Mousse Domes are an elegant and flavorful holiday dessert that combines the warm spices of gingerbread with rich coffee notes. They're surprisingly easy to make and can be prepared in advance, making them perfect for busy holiday schedules. The mousse domes are guaranteed to impress with their beautiful presentation and delicious taste.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 12-15 Gingerbread cookies store-bought or homemade
  • 4 tablespoons unsalted melted butter
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons espresso powder
  • 1/4 cup granulated sugar
  • 3 large egg yolks
  • 1 teaspoon powdered gelatin
  • 2 tablespoons cold water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Whipped cream for garnish
  • Gingerbread cookie crumbs for garnish
  • Cinnamon sticks for garnish
  • Chocolate shavings for garnish

Equipment

  • Silicone dome molds
  • Food processor
  • Mixing bowls (various sizes)
  • Saucepan
  • Whisk
  • Rubber spatula
  • Measuring cups
  • Measuring spoons
  • Piping bag (optional)
  • Refrigerator
  • Freezer

Method
 

  1. Prepare the Gingerbread Base: Crush the gingerbread cookies in a food processor until finely ground. Combine the crumbs with melted butter until evenly moistened. Press the mixture into the silicone dome molds to create a compact base.
  2. Chill the Base: Place the dome molds in the refrigerator or freezer for at least 30 minutes to allow the base to firm up.
  3. Bloom the Gelatin: Sprinkle the gelatin over cold water and let it stand for 5-10 minutes to soften.
  4. Heat the Cream and Sugar: In a saucepan, combine 1 cup of heavy cream, sugar, and espresso powder. Heat over medium heat, stirring constantly, until the sugar is dissolved and the mixture is just simmering. Do not boil!
  5. Temper the Egg Yolks: Whisk the egg yolks in a separate bowl. Slowly drizzle a small amount of the hot cream mixture into the egg yolks, whisking constantly to temper them.
  6. Cook the Custard: Pour the egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon. Do not overcook.
  7. Dissolve the Gelatin: Remove the custard from the heat and stir in the bloomed gelatin until it is completely dissolved. Add the vanilla extract and gingerbread spice mix. Stir to combine.
  8. Cool the Custard: Pour the custard into a clean bowl and let it cool slightly, stirring occasionally, until it is lukewarm.
  9. Whip the Remaining Cream: In a large bowl, whip the remaining 1/2 cup of heavy cream until stiff peaks form. Be careful not to overwhip.
  10. Fold in the Whipped Cream: Gently fold the whipped cream into the cooled custard in two additions. Be careful not to deflate the whipped cream.
  11. Fill the Dome Molds: Spoon or pipe the latte mousse into the silicone dome molds, filling them completely.
  12. Smooth the Tops: Use a spatula or knife to smooth the tops of the mousse domes.
  13. Freeze: Place the dome molds in the freezer for at least 4 hours, or preferably overnight, to allow the mousse to set completely.
  14. Unmold the Domes: Once the mousse domes are frozen solid, gently unmold them by pressing on the bottom of the silicone molds.
  15. Garnish: Place the unmolded mousse domes on a serving platter. Garnish with whipped cream, gingerbread cookie crumbs, cinnamon sticks, and chocolate shavings, as desired.
  16. Serve: Serve the Gingerbread Latte Mousse Domes immediately, or store them in the refrigerator for up to 2 days.

Notes

Use high-quality ingredients for the best flavor. Do not overcook the custard or overwhip the cream. Freeze the domes completely to make them easier to unmold. You can add cocoa powder to the gingerbread base for a chocolatey twist. For a peppermint mocha flavor, use peppermint extract instead of vanilla and add chocolate shavings to the mousse. Add a tablespoon of spiced rum for an adult-friendly version. To store, keep leftover domes in the refrigerator for up to 2 days or freeze them for up to 2 months.