8 x gingerbread cookies
1.75 cups sour cherries, pitted and preserved
1.75 tbsp. sugar
.25 tbsp. corn starch
1.75 cup heavy cream
.25 tbsp. gingerbread spice mix
1 tbsp.vanilla sugar
Crumble the gingerbread cookies and divide between 4 glasses. Bring the sour cherries to the boil together with the juice, stir in the sugar and then puree the mixture until smooth. Add the cornstarch and pour the sour cherry mixture evenly onto the gingerbread base. Refrigerate for 30 minutes.
Mix the cream together with the gingerbread spice and the vanilla sugar and pass through the iSi funnel & sieve directly into the 1 Pint Whipper. Screw on 1 N20 cream charger and shake vigorously.
Portion out the mousse onto the sour cherry mixture and garnish with a little ground cinnamon.