Boil water for the punch sauce, pour over the tea leaves, steep for 5 minutes, then sieve.

Boil the tea with all the ingredients but the cornstarch.

Then thicken with the cornstarch and let sit in the refrigerator for 2–3 days, covered.

For the lebkuchen mousse, beat the eggs, egg yolk, and sugar in a double boiler until it thickens.

You can tell when it is ready because when you blow on the cream while it is coating the cooking spoon, rings will appear that are reminiscent of a rose.

Add water to the gelatin, remove excess, and dissolve in warmed kirsch.

Add to the mousse.

Chop up the chocolate and grate the lebkuchen.

Stir both into the egg mixture and add the lebkuchen spices.

Finally, fold in the whipped cream and chill for 2 hours.

Make a circle of sauce on each dish.

Form gnocchi from the mousse and place three on each dish.