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Irresistible Gingerbread Latte Mousse Domes That Will Sweeten Your Season

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Learn how to make delicious Gingerbread Latte Mousse Domes. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 cup strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 tablespoon molasses (for that deep gingerbread flavor)
  • 1 cup heavy cream, chilled
  • 2 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water (for blooming gelatin)
  • Optional: whipped cream and a sprinkle of cinnamon for garnish

Substitution Tips: If you want a caffeine-free version, replace the coffee with strong brewed chicory or roasted barley tea. For a vegan twist, aquafaba can replace egg whites, and coconut cream can stand in for heavy cream, though the texture will shift slightly.

Instructions

  1. Begin by blooming the gelatin. Sprinkle the gelatin powder over the cold water in a small bowl and let it sit for about 5 minutes until it swells and becomes spongy.
  2. In a heatproof bowl set over simmering water (a double boiler), whisk together the egg yolks, sugar, brewed coffee, molasses, vanilla, cinnamon, ginger, and cloves. Stir constantly until the mixture thickens slightly and reaches about 160°F—this should take 5-7 minutes. The mixture should coat the back of a spoon.
  3. Remove the bowl from heat and stir in the bloomed gelatin until fully dissolved. This step is crucial for giving your mousse that perfect, delicate structure.
  4. Transfer the mixture to a clean bowl and let it cool to room temperature. You can speed this up by placing the bowl in an ice bath, stirring occasionally.
  5. While the coffee mixture cools, whip the heavy cream in a chilled bowl until soft peaks form. Remember, Mama Lu always said, “Whip with a steady hand, but don’t rush the rhythm.”
  6. Gently fold about a third of the whipped cream into the cooled coffee mixture to lighten it. Then, carefully fold in the remaining whipped cream until fully combined. Be gentle—you want to keep that mousse light and airy.
  7. Pour or spoon the mousse into dome-shaped silicone molds or small ramekins. Tap gently to release any air bubbles.
  8. Chill in the refrigerator for at least 4 hours, preferably overnight. This pause reminds me of the slow evenings back home, where patience was part of the recipe.
  9. To unmold, briefly dip the molds in warm water and invert onto serving plates. Garnish with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Find it online: https://claracooking.com/gingerbread-latte-mousse-domes/