Gingerbread is one of my favorite flavors and I wish it was easier to find outside of the Christmas season. It feels synonymous with the Christmas holidays to me although there isn’t any reason you can’t eat it any time of the year. Gingerbread doesn’t have to be cookies–this easy gingerbread mousse is full of that spicy flavor we all love but able to be eaten with a spoon. You will love how easy it is!
2 tablespoons cold water
1/4 cup boiling water
1 1/2 cups heavy cream
1/2 cup maple syrup
1 1/2 tablespoons molasses
1/2 teaspoon vanilla extract
1 1/2 tablespoons cinnamon
2 teaspoons ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
whipped cream, for garnish
1 gingerbread cookie, for garnish (optional)
In a small bowl, stir gelatin into cold water and let stand for about 1 minute. Add boiling water and stir until gelatin is dissolved. Let cool.
In a medium-sized bowl, combine maple syrup, blackstrap molasses and vanilla extract.
Add cinnamon, ginger, nutmeg and cloves to the mixture and whisk until combined.
Top with whipped cream, sprinkle a crumbled cookie on top, and serve.