Hanging Christmas Baubles

Preparation:

Mix and sift all dry ingredients. Boil milk, honey and mocha paste and then cool it down. Add buttermilk, vegetable oil, eggs, rum and concentrated vanilla paste to the cooled solution. Then add all dry ingredients and mix it thoroughly. Spread the mass on a baking parchment and bake it for 15-20 minutes at 180ᴼC. Once the baked gingerbread cool down, cut as desire shape.

Preparation:

Soak gelatine in cold water. Heat the orange puree, sugar and eggs to 80⁰C stirring constantly, then add soaked gelatine and orange paste. Set aside for 5 minutes and then add cold butter. Stir until the butter completely melts. Pour the cream onto the gingerbread discs and freeze.

Preparation:

Soak gelatine in cold water. Boil the cream, add soaked gelatine and pour it onto the chocolate, making ganache. Add orange paste and cinnamon. Finally add whipped cream and mix thoroughly.

Pour the part of mousse into a silicone mould and insert frozen gingerbread with orange cream. Then pour another part of mousse and insert second layer of frozen gingerbread with orange cream. Finally pour the remaining mousse into a mould and cover with last disc of gingerbread with cream. Freeze.

Remove the frozen cake from the silicone mould and coat with Barima Artisanal Velly spray – white (code AP0379NE) and Barima Artisanal Pearly coloring spray - gold (code FP041817).