Ingredients
- egg whites 3 medium
- golden caster sugar 100g
- white chocolate 200g, broken into pieces
- ground cloves 1/4 tsp
- ground ginger 1 tsp
- mixed spice 1 tsp
- double cream 250ml
- caramelised biscuits or ginger snaps 150g, crushed
- mini gingerbread men 6, to decorate (optional)
Method
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Step 1
Put the egg whites and sugar into a heatproof bowl. Put the bowl over (but not in) a pan of simmering water and whisk with electric beaters until you have a stiff and a glossy meringue. Remove from the heat.
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Step 2
Melt the white chocolate over a pan of simmering water or in a microwave. Remove from the heat and stir in the ground cloves, ginger and mixed spice. Fold the chocolate through the whisked egg whites with a spatula until combined.
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Step 3
Whisk the double cream to soft peaks. Fold the chocolate mixture into the cream.
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Step 4
Divide half the crushed biscuits between 6 x 200ml glasses. Put a large spoonful of the mousse into each. Scatter the remaining biscuits and then divide the remaining mousse between the glasses. Chill for at least 2 hours. Serve each with a gingerbread man.
Tip mini gingerbread men Whizz 100g plain flour, 50g butter,1/2 tsp ground ginger, 1/4 tsp bicarbonate of soda and 2 tbsp light muscovado sugar in a food processor until it resembles breadcrumbs.Add1tbspgoldensyrupand 1 tbsp water and whizz until the mixture comestogether.tiponto a clean surface and bring the dough together. roll out on non-stick baking parchment to about 3mm thick, stamp out 6–8 gingerbread men using a cutter (depending on the size of your cutter you may make more or less). bake at 190C/fan 170C/gas 5 for 10 minutes. Cool.
Nutritional Information
- Kcals 566
- Fat 36.5g
- Saturates 19.9g
- Carbs 56.5g
- Fibre 0.6g
- Protein 6.5g
- Salt 0.49g
