A highly decadent mousse, which is perfect for Christmastime. Gingerbread is used to line ramekins, which are then filled with a creamy foie gras mousse, before being chilled and served with a cinnamon-ginger syrup.
For the sauce: Slowly bring the honey, soy sauce, Armagnac, ginger, cinnamon, vanilla and water to the boil. Reduce until syrupy. Set aside.
Cut gingerbread into 1-2cm thick strips (same height as ramekins). Quickly soak 1/2 gingerbread in sauce and use to line ramekins lined with cling film. (The soaked side of gingerbread should be facing inwards).
Cut round pieces of gingerbread to line the bottoms of the ramekins. Set aside.
Place foie gras and milk in a saucepan. Heat over low heat until melted. Let cool.
In a bowl, beat cream with an electric mixer until sift. Gently fold in foie gras mixture. Pour into ramekins and refrigerate.
When ready to serve, turn the mousses out onto serving plates and pour over any remaining sauce.