Apple and gingerbread house made with
– a gingerbread biscuit,
– an apple compote insert
– diced apples
– a gingerbread mousse,
– white and brown velvet spray.
Materials used
– Silikomart homemade silicone log mould
– Ancel 210 bloom gelatine (gold quality)
– Log insert mould
– Kitchen thermometer
Ingredients
Apple mousse
✔apples
✔caster sugar
✔water
✔cinnamon
✔liquid cream
✔gelatine
Apple insert
✔Apple cubes
✔sugar
✔NH pectin
✔Cinnamon powder
Gingerbread mousse
✔gelatine
✔whole milk
✔30% liquid cream
✔egg yolks
✔sugar
✔30% single cream
✔gingerbread biscuit
+
Gingerbread
White and brown velvet spray
The recipe
Serves 6 to 8
Complete recipe soon available in my store in the ebook – Bûches 2024.
Assembly
Pour some gingerbread mousse into your Silikomart homemade buche mould. Add the apple insert. Top with gingerbread mousse and finish with the gingerbread slice. Place in the freezer for 24 hours.
The next day, unmould your log mould. Immediately apply the brown velvet spray and then the white velvet spray to the top only. Place in the fridge for at least 7 to 8 hours to defrost.
