4 person
Preparation time : 20 minutes
Chilling time : 8 hours minimum

Finely chop the slices of gingerbread using a knife. Heat the honey in a saucepan. Add the gingerbread then stir briskly with a spatula to melt the gingerbread and so that the mixture becomes smooth. Leave to cool.

Whip the chilled cream till it is stiff before adding it carefully to the cooled gingerbread mixture. Whisk the egg whites until stiff then add the sugar while continuing to whisk. Add this mixture to the gingerbread preparation, delicately lifting as you add.

Melt the butter and brush 4 individual china ramekins with it. Line the moulds with a strip of buttered greaseproof paper, letting it overlap by 5 - 6 centimetres.

Pour the mixture into the ramekins up to the top of the greaseproof paper. Smooth with a spatula. Place the ramekins in the freezer for at least 8 hours.

Before eating, remove the greaseproof paper and serve 5 minutes after removing from the freezer.