Gingerbread Mousse with Hazelnut Brittle on Punch Sauce

A great cake recipe for any occasion:

For the mousse, soak the gelatin in cold water. Place the egg, egg yolks, milk and sugar in a saucepan and draw off to a rose on a bain-marie. Heat the rum, stir in the gingerbread spice, let the squeezed gelatine melt in it and stir into the egg mixture. Add the liquid cooking chocolate and set aside to cool. When the mixture starts to set, fold in the gingerbread cubes, chocolate shavings and whipped cream, then set aside to cool for about three hours.

For the brittle, place the sugar cubes on a baking sheet lined with parchment paper. Heat the candy in a 160 °C oven for about 4 minutes.

Cover with another piece of parchment paper and roll out with a rolling pin to a thickness of about 1 cm. Cool slightly and peel off the top paper repeatedly. Sprinkle with the chopped hazelnuts and bake at 100 °C until light brown. Cool and break into pieces.

For the punch sauce, put the brown sugar in a saucepan and caramelize. Add orange juice and red wine. To flavor, add cinnamon, cloves, orange zest, vanilla bean, lemon zest, and juice of one lemon and light for about 10 min. Add a tea bag of black tea, steep for 5 min and then strain the whole thing. Mix maizena (cornstarch) with rum, stir into the sauce and let it boil once.

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