Gingerbread Mousse with Red Wine, Glazed Baby Pear, and Warm Gingerbread Cookies
- 7 ounces eggs
- 1 ounce sugar
- 10 ounces almond paste
- 1 teaspoon vanilla
- Pinch salt
- 4 ounces egg whites, whipped
- 2 tablespoons melted butter
- Scant 1/2 cup (2 ounces) flour
- 3 tablespoons white wine
- 2 egg yolks
- 1 tablespoon sugar
- 2 sheets gelatin, bloomed in water
- 1 tablespoon gingerbread spice
- Zest of 1 orange
- 2 ounces white nougat, melted
- 2 ounces white chocolate, melted
- 1 tablespoon rum
- 1 cup whipped cream
- 2 pears, peeled, halved, and cored
- 1/4 cup plus 2 tablespoons pear juice
- 2 teaspoons honey
- 2 tablespoons red wine
- 1 star anise
- 2 cloves
- 1/2 stick cinnamon
- 6 cups flour
- 1 tablespoon baking powder
- 1 tablespoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 cup shortening, melted and slightly cooled
- 1 cup molasses
- 1 cup turbinado sugar
- 1/2 cup water
- 1 egg
- 1 teaspoon vanilla extract
- To make the biscuit:
DirectionsTo make the biscuit:
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.To make the mousse:
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.To make the pears:
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.To make the cookies:
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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