Gingerbread Casserole with Honey Foam

Stir the butter until thick and creamy, gradually add the yolks, carefully mix in the diced gingerbread, and finally carefully mix in the snow. Pour the mixture into the buttered and sugar-coated Dariole molds (*) and poach in a water bath in a heated oven at 170° Celsius for about 20 minutes.

For the honey foam, stir the yolks over steam until thick and creamy, gradually add honey, stir until a homogeneous foam (the amount should be heated to a minimum of 72 degrees Celsius in this case). Finally, add a little cinnamon.

Turn the gingerbread casserole onto preheated dessert plates and serve with the hot honey foam on the spot.

* Info on dariole:

Dariole molds (Dariolen): Small, smooth cup molds for egg custard, dariole, aspic, jelly, etc.

Dariolen (cup pies): Fine ragouts, purees, etc. Prepared in small, smooth cup molds, served warm or otherwise cool, usually with a suitable sauce. – The difference with timbales was more obvious in the past, because while timbales were originally shaped like small kettle tympani, darioles were shaped like pyramids. Moreover, the darioles once consisted only of sweet ingredients.

Info: dtv-Küchenlexikon

2:246/1401.62

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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