Christmas Cookie Mousse with Sour Cherry Ragout

Christmas treat

Christmas Cookie Mousse with Sour Cherry Ragout

  • 50 mlmilk
  • 250 mlheavy cream
  • 15 mlrum
  • 70 gwhite chocolate
  • 100 gchristmas Cookies


Finely grate the Christmas Cookies or grind using a food processor. Chop the white chocolate and melt in the microwave or over a bain-marie. Add the milk and heavy cream. Stir in the ground Christmas Cookies and the rum (or run flavoring). Pass the mixture through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whipper. Screw on 1 iSi cream charger and shake vigorously. Refrigerate for 1-2 hours. Leave to stand at room temperature for 5–10 minutes before serving.

Serving Suggestion

For the sour cherry ragout, sieve sour cherry compote (approx. 200 g) and collect the juice. Caramelize 1 tbsp. granulated sugar and deglaze with the sour cherry juice. Mix 50 ml red wine and 1 tbsp. vanilla pudding powder or cornstarch until smooth and stir into the sour cherry juice. Bring the mixture to boil and then remove from the heat. Then stir in the sour cherries and chill.

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