-
1
Special equipment: an oven-safe platter and bowl; a pastry piping bag; a deep fryer, Dutch oven or stockpot
-
2
For the gingerbread platter and bowl: Preheat the oven to 350 degrees F. Lightly spray a large, oven-safe platter and oven-safe bowl with nonstick cooking spray.
-
3
Mix the flour, ginger, cinnamon, nutmeg, baking soda, cloves and salt in a medium bowl.
-
4
In a stand mixer with the paddle attachment, beat together the butter, brown sugar and granulated sugar.
-
5
Mix in the molasses and egg, and then stir in the flour mixture.
-
6
Wrap in plastic wrap and let chill in the fridge for at least 1 hour and up to 24 hours.
-
7
Roll out the chilled dough on a floured surface to about 1/8-inch thickness.
-
8
Carefully cover the platter and bowl with the dough, trimming the excess.
-
9
Chill in the freezer for 20 minutes.
-
10
Place the platter and bowl on a sheet tray and bake until just golden at the edges, 18 to 20 minutes.
-
11
Let cool completely.
-
12
For the candied walnut maple mousse: Lower the oven to 325 degrees F. Toss the walnuts, egg whites, confectioners' sugar, cayenne, salt and 1/2 teaspoon Chinese five-spice powder in a bowl until evenly coated.
-
13
Spread on a parchment-lined sheet tray and bake until crispy and brown, about 20 minutes.
-
14
Place in a food processor and process until finely ground.
-
15
Sprinkle the gelatin over 1/4 cup water in a small bowl.
-
16
Set aside.
-
17
Heat the maple syrup in a small saucepan with the remaining 1/2 teaspoon Chinese five-spice powder.
-
18
Add the gelatin and whisk until dissolved.
-
19
Remove from the heat and allow to cool to room temperature.
-
20
In a stand mixer with the whisk attachment, whip the cream on medium speed until stiff peaks form.
-
21
Slowly fold in the maple syrup mixture and ground walnuts, being careful not to deflate the whipped cream.
-
22
Chill in the fridge until ready to serve.
-
23
For the royal icing: Combine the confectioners' sugar and egg whites in the bowl of a stand mixer with the whisk attachment.
-
24
Mix slowly until stiff enough to form peaks; keep beating until the icing is pure white, fluffy and shiny.
-
25
Use a silicone spatula to transfer the icing to a pastry piping bag and hold it at room temperature until ready to decorate the gingerbread.
-
26
For the cinnamon sugar tortilla chips: Preheat the oil in a deep fryer to 375 degrees F. Alternatively, heat 3 inches of oil to 375 degrees F in a heavy-bottomed Dutch oven or stockpot.
-
27
Mix the sugar and cinnamon together in a large bowl.
-
28
Cut the tortillas lengthwise and then widthwise, creating small chips.
-
29
Carefully lower the tortillas into the hot oil and fry until golden brown, 3 to 5 minutes.
-
30
Depending on the size of your fryer or pot, you maybe have to make 2 batches.
-
31
Remove to a paper towel-lined sheet tray and then toss in the cinnamon-sugar mixture until coated.
-
32
To assemble: Using a knife or small offset spatula, remove the gingerbread from the platter and bowl.
-
33
Fill the bowl with the chilled candied walnut maple mousse and arrange the cinnamon sugar tortilla chips around the bowl.
-
34
Cut the tip off the pastry piping bag of royal icing and pipe festive designs around the outside of the bowl and platter, adding candies as desired.
-
35
Serve and enjoy!
