John Myers
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Christmas Temptation (Tom Beck)
The perfect christmas temptation (tom beck) recipe with a picture and simple step-by-step instructions.
Rabanadas:
- 4 Sch. Brioche
- 150 ml Milk
- 1 Pc. Egg
- 1 tbsp Butter
- 1 Msp Quatre Epice (spice mix)
- 1 Msp Cinnamon
Mulled wine zabaione:
- 150 ml Red wine
- 2 tbsp Sugar
- 3 Pc. Egg yolk
- 0,5 Pc. Freshly squeezed orange juice
- 0,5 Pc. Lemon
- 0,5 Pc. Vanilla pods (pulp only)
- 1 cl Cointreau
Port wine pear:
- 2 Pc. Pears
- 250 ml Port wine
- 25 g Sugar
- 1 Pc. Cinnamon stick
- 1 Pc. Cloves
- 1 Pc. Star anise
- 1 Pc. Orange
Cream patisserie:
- 200 ml Cream
- 200 ml Milk
- 3 Pc. Egg yolk
- 2 tbsp Mondamin
- 30 g Sugar
- 0,5 Pc. Vanilla pods (pulp only)
- 1 tbsp Powdered sugar
- 2 Pc. Sprigs of mint
- Preheat the oven to 100 degrees.
Poor knight:
- Mix the milk and eggs with Quatre Epice. Slice the brioche and then cut in half to form a triangle. Pull the brioche through the milk and egg mixture and fry on both sides. Then place in the oven.
Mulled wine zabaione:
- Mix red wine, sugar, egg yolk, orange juice, lemon juice, Cointreau and vanilla pulp together and whip in a water bath to a creamy mass. The temperature has to reach 70 degrees. Then beat cold.
Port pears:
- Halve and core the pears. Heat the port wine with the sugar, orange juice and the quartered bowl with the spices. Let the pears steep for about 10 minutes.
Cream patisserie:
- Bring the milk, cream, sugar and vanilla pulp to the boil. Mix egg yolks with Mondamin. Quickly stir in egg yolks and moonamine and bring to the boil briefly.
- Place two brioche triangles on top of each other. Place two dots of creme patisserie next to it. Fan out the port wine pear and place on it. Draw circles around the rabanadas with mulled wine zabaione. Dust with powdered sugar and top with mint.
- Image rights: Wiesegenuss
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