A cake recipe for all foodies:
For the mousse, bring milk and gingerbread spice to a boil.
Stir sugar and egg yolks to a light, frothy cream. Pour the hot milk to the egg yolk mixture while stirring. Return to the skillet and bring to a boil, stirring. Remove the pan from the fire immediately. Add the squeezed gelatin, stir until dissolved.
Place the cream in an ice-cold water bath and cool.
As soon as the cream starts to swell at the edge of the bowl, fold in the whipped cream and the beaten egg whites. Leave the mousse to cool.
For the sauce, thinly remove the peel from the orange (only the yellow) and cut into very fine strips (‘en julienne’). Boil with the orange juice and sugar at high temperature until syrupy. Remove from heat, perfume with a little juice of a lemon and Grand Marnier and cool.
To serve, place two tablespoons of sauce mold on each plate. Using a spoon, scoop the mousse and place on top of the sauce.