Christmas Cookie Mousse with Sour Cherry Ragout
A siphon-whipped white chocolate and Christmas-cookie mousse served with a warm sour-cherry ragout.
⏱️ Prep: 25 min🍳 Cook: 10 min
Nutrition
per per 300 g portion290
Calories
3g
Protein
26g
Carbs
19g
Fat
Ingredients
| 50 ml | Milk | |
| 250 ml | Heavy cream | |
| 15 ml | Rum | |
| 70 g | White chocolate | |
| 100 g | Christmas cookies | |
| 200 g | Sour cherry compote | |
| 1 tbsp | 15 ml | Granulated sugar |
| 50 ml | Red wine | |
| 1 tbsp | 15 ml | Vanilla pudding powder or cornstarch |
Instructions
- Finely grate the Christmas cookies or grind in a food processor. Chop the white chocolate and melt in the microwave or over a bain-marie.
- Add the milk and heavy cream, then stir in the ground cookies and the rum.
- Pass the mixture through a funnel and sieve directly into a 0.5 L whipper. Screw on one cream charger and shake vigorously.
- Refrigerate for 1-2 hours; let stand at room temperature 5-10 minutes before serving.
- For the sour cherry ragout, sieve sour cherry compote and collect the juice. Caramelise sugar and deglaze with the sour cherry juice.
- Mix the red wine with vanilla pudding powder until smooth and stir into the cherry juice. Bring to a boil, remove from heat, stir in the sour cherries and chill.