John Myers
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Christmas Duo
The perfect christmas duo recipe with a picture and simple step-by-step instructions.
Parfait
- 100 g Grated marzipan
- 100 g Ground walnuts
- 3 Egg yolk
- 50 g Sugar
- 2 tbsp Rum
- 300 ml Whipped cream
- 0,5 tsp Cinammon
- 1 Knife point Ground cloves
- 1 Knife point Ground mace
- 1 Pck Vanilla sugar
Cherry mulled wine jelly
- 500 ml Mulled cherry wine
- 1 Glass Sour cherries
- 7 sheet Gelatin
- 2 Poles Cinammon
- 2 Star anise
- 2 Vanilla pods
decoration
- 2 Williams pears
- 200 ml Red wine
- 150 g Sugar
- 10 g Butter
- 12 Walnut halves
- 100 ml Cream
- 20 g Powdered sugar
- 1 Pck Vanilla sugar
- 1 Tl Cinammon
- Mix egg yolks with 50g sugar, vanilla sugar, marzipan, rum, cinnamon, cloves and mace in a hot water bath until frothy, then stir in ice water until creamy. Fold in the ground walnuts, then fold in the cream. Put the mixture in a small loaf pan, cover with cling film and place in the freezer for 6 hours. Stir several times in the first 3 hours. Drain the sour cherries, heat 1 stick of cinnamon, a star anise and a sliced vanilla pod with the mulled cherry wine for approx. 15 min. Put the liquid with the cherries in small molds or a loaf pan and place in the refrigerator. Caramelize 150g sugar in a non-coated pan, add butter (some of the caramel can flow with a tablespoon on baking paper as decoration figures), put the walnut halves in the caramel and place on baking paper to cool. Put red wine, cinnamon stick, star anise and sliced vanilla pod in a saucepan and heat. Peel the pears and cut into wedges and let simmer in the red wine for about 10 minutes at low heat. The pears should still be firm to the bite. Put the pears aside. After about 6 hours, the parfait and jelly should be firm. Take the parfait out of the freezer approx. 15 minutes before serving. 100ml cream with 20g sugar and 1pack. Beat the vanilla sugar until stiff, add 1 teaspoon cinnamon, cut open the parfait, decorate the plate with the caramelized walnut halves, put the pear wedges and mulled wine jelly on the plate. Decorate the mulled wine jelly with the cinnamon cream
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