Favorite gingerbread? Catherine! The taste of childhood, and those in chocolate.... delicious.

Today's proposal for a dessert inspired by the Toruń gingerbread contest FC Kopernik Recipe for Kopernik!

Chocolate and gingerbread somehow inseparably remind us of oranges and... the magic of Christmas.

Well, there's a contest, it's fun... Since "Lejdis" celebrated New Year's Eve in August, we can also treat you with a festive dessert in August.

The dessert has a sweet - bitter - sour taste. Aroma? You know - festive. The taste of sweet gingerbread with sour yoghurt and the characteristic bitterness of kumquat... this is where things happen, a real feast of flavors!

Ingredientsfor a 250 ml glass

CHIA GINGERBREAD MOUSSE

100ml plain yogurt

2 pieces of Toruń Katarzynki in chocolate (package 60 g - 6 pcs)

2 teaspoons of chia seeds

KUMQUAT JAM

100 g kumquat fruit

1/2 lime juice

1 teaspoon of honey

ADDITIONALLY

1 Toruń Katarzynka in chocolate (package 60 g - 6 pcs)

4 tablespoons of expanded millet

grated zest of 1/2 lime (optional)

Execution

KUMQUAT JAM

Kumquats are washed, dried and cut into thin slices, removing any seeds. Grate the zest from 1/2 lime (without white albedo), set aside for decoration. Squeeze the juice from the grated lemon. In a saucepan or a small pan, slowly heat the fruit with the addition of lime juice for about 10-15 minutes - if necessary, add a little water. When the kumquats become glassy, ​​add a tablespoon of honey, mix and leave the jam to cool down.

GINGER BREAD MOUSSE WITH CHIA

Mix yogurt with gingerbread broken into pieces to a velvety mousse. Add chia seeds to the ready gingerbread mousse, mix thoroughly and set aside for 10-15 minutes.

In the glass we arrange the layers in the following order:

• yoghurt chia gingerbread mousse
• 3 tablespoons of expanded millet
• kumquat jam
• 1 tablespoon of expanded millet
• grated lime zest (optional)
• 1 chocolate-covered Katarzynka gingerbread

Enjoy!

#copernicus recipe

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