Christmas Beer Mousseline With Caramelized Gingerbread And Salted Butter

Place a round of parchment paper in the bottom of a 25 cm round springform pan. Mix the gingerbread into breadcrumbs, add the crushed almonds and melted butter. Pour this dough into the mold, pack it well, and let it harden in the refrigerator.

Heat the beer and milk in a saucepan. Put the gelatine in cold water. Whisk the egg yolks and sugar until they are white. Whisk the egg yolks and sugar until they are white. Pour the beer milk over the egg yolks while whisking, then return the mixture to the saucepan over low heat. Turn with a wooden spoon until the cream coats the spoon. Whisk in the gelatine. Let cool.

Whip the very cold liquid cream into a stiff whipped cream. Fold it into the beer cream. Remove the mold from the refrigerator and fill it with the preparation. Place in the fridge for at least 4 hours to firm up the mousse.

Make the caramel. Put the sugar in a saucepan and let it caramelize without adding water. Remove from the heat, add the butter, then pour the caramel in spirals on an oiled plate. Let the caramel harden, peel it off and break it into chips.

Unmold the cake, then place it on a plate. Decorate with caramel chips, small pieces of gingerbread and one or more spices of your choice. Serve chilled.