Lemon chocolate Mousse and Gingerbread cookies

1. Heat up the cream and the lemon zest and let infuse for about 30 min.
2. Bring back the cream to a quick simmer and pour it over Van Leer Kenosha 33% . Allow to stand for 1 minute and stir until the chocolate is thoroughly melted.
3 Add the butter and using a hand blender, emulsify the ganache for about 1 minute.
4. Whip the heavy cream to soft peak. Cool down at room temperature for about 30 minute and cover.
5. Once the ganache is cool, fold onto the whipped cream and divide into the desired dishes.
6. Refrigerate for at least an hour and up to 3 days. 

1. Peel the zest of the fruits, cut them in julienne and set aside.
2. Using a sharp knife, segment the grapefruit and orange and refrigerate.
3. Blanch the zests twice.
4. Make a syrup with the water and sugar, add the blanched zest.
5. Simmer for 45 mm to candy them.
6. Keep them refrigerated.

1. Mix the agar-agar with the granulated sugar.
2. Sprinkle into the juice and while stirring constantly, bring to a boil for 1 min.
3. Pour into a plastic shallow pan or tray and cool down to set.
4. Cut in little cubes to use as you need. 

1. Cream butter, sugar and salt together.
2. Dissolve the baking soda into the water and add to the first mixture. Stir in molasses.
3. Sift the flour and ginger and mix the previous base until smooth. Refrigerate for several hours.
4. Roll out to 2.5 cm thick and cut in the desired shape.
5. Bake at 180℃ (350℉) for about 20 minutes (depending on the size)