Gingerbread ice crystals with ganache and royal icing

preparation

1. For the dough
   

2. Mix flour, baking powder, cocoa, sugar and spices in a bowl. Mix the vegan butter and sugar beet syrup with the beaters of the hand mixer/food processor until creamy. Add the dry ingredients, first with the dough hook of the hand mixer, then quickly knead with your hands to form a smooth dough. Roll out the gingerbread dough between two layers of baking paper until it is about 3 mm thick and chill for about 90 minutes.

3. For the ganache
   

4. Finely chop the dark chocolate and place it in a bowl. Bring the coconut cream to the boil in a pot, remove from the heat and pour over the chocolate so that it melts. Stir until smooth, pour the ganache into a disposable piping bag and let cool slightly.

5. Dip the cookie cutter in flour and cut out 52 ice crystals from the gingerbread dough. Cut out the small crystal recesses in half of the ice crystals. Chill the ice crystals for another 30 minutes (this way they stay in shape better) and then place them on baking sheets lined with baking paper. Bake one after the other in the preheated oven at 170 degrees (fan oven 150 degrees) on the middle rack for about 8-10 minutes. Remove and let cool completely.

6. For the royal icing
   

7. Beat the aquafaba with the cream of tartar and salt using the hand mixer on the highest setting for about 5 minutes until stiff. Sift the powdered sugar and add it little by little. Beat on low speed until the mixture is thick. If necessary, thin the icing with a little water to the desired consistency and fill it into a disposable piping bag.

8. Pipe the ganache onto the ice crystals without holes. Place the ice crystals with holes on the ganache, press lightly and decorate with royal icing. Allow to dry completely.