Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat.
Whisk the eggs with the sugar in a bowl. Add the almond paste, vanilla and salt. Fold in the egg whites and the melted butter. Fold in the flour. Spread on baking sheet and bake for 7 minutes.
Whisk the wine, egg yolks, and sugar in a bowl, and set over a saucepan with gently simmering water. Whisk until the mixture starts to thicken, and then add the bloomed gelatin. Add the gingerbread spice and zest and the melted nougat and chocolate. Add the rum and let cool.
When the mixture is cool, fold in the whipped cream and fill mousse in pastry domes, covering the bottom of the dome with a layer of biscuit.
Heat the pear juice, honey, red wine, star anise, cloves, and cinnamon in a saucepan over low heat. Add the pears and poach them in the liquid until tender. Transfer the pears to a board and cut them into slices that can be fanned.;
Preheat the oven to 350 degrees F.
Stir together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a bowl. In another bowl, beat the shortening, molasses, sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, wrap the dough in plastic, and chill in the refrigerator.
Drop balls of dough on a cookie sheet and bake for 10 to 12 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Joachim B. Splichal