Gingerbread Mousse with Plum and Orange Sauce

A great cake recipe for any occasion:

For the mousse, soak the gelatin in cold water. Chop the cooking chocolate and melt over a warm water bath. Slit open the vanilla pods and scrape them out. Beat the powdered sugar, eggs, egg yolks, vanilla pulp and gingerbread spice for 10 minutes with the whisks of a mixer until creamy. Stir in the liquid cooking chocolate. Allow the gelatine to melt dripping wet at low temperature, stir into the egg mixture and set aside to cool. Whip the whipped cream until stiff, once the mousse starts to set, mix gently and pour into a shallow baking dish. Cover and refrigerate for one night.

For the sauce, cover the dried plums with the red wine and marinate for at least 24 hours. Then put the plums and wine in a saucepan, squeeze half of the oranges, peel the other half of the oranges so that there is no skin left on them, then remove the fillets. Add the orange fillets, juice and honey to the prunes and simmer gently for 5-10 minutes.

Then finely grind with the hand blender.

To serve, form dumplings from the mousse using 2 tablespoons and arrange on serving plates with the cooled or lukewarm plum sauce. Dust the plates with powdered sugar and decorate with carambola stars and mint leaves.

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