Gingerbread cream
The last remnants of this year's gingerbread have now gone into this dessert cream, with skyr and cream and cherry jelly.
Ingredients500 g vanilla skyr
250 g mascarpone
250 g whipping cream
50 - 100 g gingerbread
1 tsp Christmas spice
1 tsp cinnamon
Cherry jelly
Preparation
Grind the gingerbread fairly small.
In a large bowl, mix the ground gingerbread with the vanilla Skyr and the mascarpone mixture, add Christmas spice and/or cinnamon to taste.
Beat the whipping cream until stiff and fold in carefully.
Spread about half of the cream into the dessert glasses or similar, add the cherry jelly over it and spread the second half of the cream on top.
Sprinkle the remaining gingerbread crumbs on top.
I also used the last gingerbread licorice balls for decoration.
Bon appetit!
[Translated from here.]
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