Gingerbread Mousse

For even crumbs, briefly place them in a freezer bag and roll over with a rolling pin.

Depending on the sweetness of the lebkuchen, add powdered sugar sparingly at first and adjust to taste.

Cold cream straight from the refrigerator whips faster and holds its shape better.

Do not stir—fold gently so the mousse stays airy.

If you want a firmer set, chill for 60 minutes.

Dip the spoons briefly in hot water and let them drain — this helps create smoother quenelles.