Cut out 4 stars from the gingerbread with a cutter, remove the wafers from the rest of the gingerbread and finely chop the gingerbread with the bamix® SliceSy® and the chopping blade. Set 1 tbsp of the crumbs aside; this will later be used as decoration on top of the filled glasses. Coarsely chop the white chocolate with the bamix® processor and whip the cream until stiff with the bamix® beater. Prepare a hot bain marie, put the egg together with the honey in a bowl and then use the bamix® whisk to whisk the ingredients over the bain marie until a white, creamy mixture is produced. Put the chocolate pieces into the bowl and dissolve them completely with the bamix® whisk. Remove from the heat, place in a large bowl and allow to cool slightly. Add the cream and fold into the chocolate mixture together with the gingerbread crumbs. Pour the mixture into 4 glasses and refrigerate overnight. When serving, add some of the crumbs you have put aside to each glass and serve the white gingerbread mousse together with a cut-out gingerbread star.