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1
Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat.
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2
Whisk the eggs with the sugar in a bowl.
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3
Add the almond paste, vanilla and salt.
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4
Fold in the egg whites and the melted butter.
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5
Fold in the flour.
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6
Spread on baking sheet and bake for 7 minutes.
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7
Whisk the wine, egg yolks, and sugar in a bowl, and set over a saucepan with gently simmering water.
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8
Whisk until the mixture starts to thicken, and then add the bloomed gelatin.
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9
Add the gingerbread spice and zest and the melted nougat and chocolate.
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10
Add the rum and let cool.
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11
When the mixture is cool, fold in the whipped cream and fill mousse in pastry domes, covering the bottom of the dome with a layer of biscuit.
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12
Heat the pear juice, honey, red wine, star anise, cloves, and cinnamon in a saucepan over low heat.
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13
Add the pears and poach them in the liquid until tender.
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14
Transfer the pears to a board and cut them into slices that can be fanned.
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15
Preheat the oven to 350 degrees F.
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16
Stir together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon in a bowl.
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17
In another bowl, beat the shortening, molasses, sugar, water, egg, and vanilla until smooth.
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18
Gradually stir in the dry ingredients, wrap the dough in plastic, and chill in the refrigerator.
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19
Drop balls of dough on a cookie sheet and bake for 10 to 12 minutes.
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20
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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21
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
