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Gingerbread Caramel Mousse Domes

Elegant holiday entremets featuring a spiced gingerbread cookie base, velvety salted caramel mousse, and a glossy amber drip.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 domes
Course: Dessert
Cuisine: French, Modern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Gingerbread Base
  • 1.25 cups all-purpose flour
  • 0.5 cup unsalted butter softened
  • 0.33 cup brown sugar
  • 2 egg yolks
  • 1 tsp ground ginger
  • 1 tsp cinnamon
Caramel Mousse
  • 1 cup granulated sugar
  • 0.66 cup heavy cream warm
  • 1.25 cup heavy cream cold, for whipping
  • 3 sheets gelatin or 1.5 tsp powder
Assembly
  • 8 mini gingerbread cookies for topping
  • 0.5 cup caramel sauce for dripping

Equipment

  • Silicone semi-sphere mold
  • Saucepan
  • Stand Mixer or Hand Mixer
  • Cookie cutters

Method
 

  1. Preheat oven to 350°F (175°C). Mix flour, spices, and salt in a bowl.
  2. Cream butter and sugar, add yolks, then mix in dry ingredients to form dough. Chill for 30 mins.
  3. Roll dough, cut into circles, and bake for 12-15 mins. Cool completely.
  4. For mousse: Bloom gelatin. Caramelize sugar, deglaze with warm cream and butter. Whisk in gelatin.
  5. Whip cold cream to soft peaks. Fold into cooled caramel mixture.
  6. Pour mousse into silicone molds and freeze for 6+ hours.
  7. Unmold mousse onto cooled cookie bases. Drizzle with caramel and top with a cookie.
  8. Thaw in fridge for 2 hours before serving.

Notes

Make sure the mousse is frozen solid before trying to unmold, or it will lose its shape.