Vegan Gingerbread Ornament 🌱

When two dear Instagrammers – Silvie from Citronelle and Cardamome and Mary from UnAmericanatragliOrsi – organize a gingerbread collab, and gingerbreads happen to be your all time favorite (Christmas) cookies, you have to participate, right? I went for a dreamy, creamy layered mousse ornament with a hint of lingonberry. A vegan creation, that is.

Mousse ornament: I’m a huge fan of Adriano Zumbo and just got carried away preparing this treat. These are the four steps of my Christmas ornament:

  1. Core: Bring (frozen) lingonberries and sweetener of your choice and to your liking to a simmer. Allow the berries to break down and then transfer a part of the jelly to a mini dome mold. Allow to set in the freezer.
  2. Lingonberry mousse: Mix lingonberry jelly with soy cream and vanilla extract. Whip until fluffy. Fill a medium dome mold to the half. Add the frozen core and more mousse until the mold is completely filled. Allow to set in the freezer.
  3. Gingerbread: Simmer 50 g molasses with 1 tsp ground bitter orange, 2 tsp cinnamon, 1 tsp ginger and 0.5 tsp cloves. Allow to cool and then incorporate 50 g coconut oil. Add 100 g whole-wheat spelt flour. Rest the dough in the fridge for some 30 minutes, form into thin coins and bake for 57 at 180°C.
  4. Gingerbread mousse: Simmer soy cream with a hint of cinnamon, gloves, ginger and bitter orange as well as maple leaf syrup to your liking. This way, the aromatic flavors will incorporate nicely. Allow to cool in the fridge and then give it a whip for an airy consistency. Fill a Christmas ornament mold with mousse half-way and place an already prepared dome in the middle. Finish with a gingerbread. Add more mousse until the mold is completely filled. Allow to set in the freezer. Remove the ornament from the mold prior to serving and dust it with edible gold luster.

Lingonberry bow: Spread out lingonberry jelly on a silicon baking mat into a thin and even later. Dry in the oven at 80°C for an hour or so, until it turns into leather. Cut out a bow loop, tails and a center strap. Freestyle or prepare a temple. Assemble the bow. If your lingonberry leather doesn’t stick, use edible glue.

Rosemary branch: Simmer a rosemary branch in simple syrup (half sugar, half water) for no longer than half a minute. Coat with sugar for a frosty effect.

Assembly: Place a branch on the top of the plate. Decorate with caramelized hazelnuts and sugar pearls. Place a leather hanger at the end of the branch and the mousse ornament at the end of the hanger. Decorate with the bow and sugar snow crystals.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s