Cinnamon Mousse (Christmas Dessert) …

Explanation

1. My Christmas dessert is a cinnamon mousse. In addition there is either cinnamon – cherries in a white chocolate heart or orange – zabaione with spice – oranges in dark chocolate – chocolate heart. The amount for the cinnamon mousse is calculated for 4 people. For the chocolate hearts including content for 2 people each.

Cinnamon Mousse

1. Chop the couverture and melt over a water bath that is not too hot. Allow to cool slightly.
2. Separate egg. Beat egg whites with salt until stiff. Let the vanilla sugar trickle in. Refrigerate.
3. Mix the egg yolks with honey and cinnamon in a metal bowl. Stir creamy over a hot water bath. Remove from the water bath and let cool down a bit. Stir in the melted couverture.
4. Whip the whipped cream until stiff. Carefully fold in the egg whites and cream one after the other. Cover the bowl with cling film. Place in the refrigerator for about 4 hours (or overnight).

white chocolate hearts

1. Roughly chop the couverture. Melt together with Palmin over a water bath that is not too hot. Brush 2 silicone heart shapes with it and refrigerate. Repeat the whole thing 1 or 2 more times. When the couverture is really dry, carefully remove the hearts from the molds and put them back in the cold.

Dark chocolate hearts

1. Melt the chocolate over a water bath that is not too hot. Allow to cool slightly. Brush 2 silicone heart shapes with chocolate and chill for 30 minutes. Repeat the process and refrigerate for about 1 hour (or overnight). Carefully remove the chocolate hearts from the molds and continue to cool.

chocolate-coated hazelnuts

1. Put the hazelnuts in the rest of the chocolate and cover with it. Take out with a fork and place on baking paper. Dust with the gold decorative powder and allow to dry.

Cinnamon – cherries

1. Bring the cherries to the boil with 30 ml of red wine, powdered sugar and cinnamon. Simmer gently for three minutes. Mix the cornstarch with 20 ml red wine until smooth. Add to the cherries and bring to the boil while stirring. Take it from the stove and let it cool off.

Spiced oranges

1. Briefly blanch the kumquats. Cut into small pieces, remove the pips in the process. Peel the orange including the white skin. Collect the juice. Cut out the fillets, squeeze out the rest.
2. Heat the orange juice with kumquats, orange liqueur and vanilla sugar while stirring until the sugar has dissolved. Add the spices (lightly press the cardamom pods) and briefly bring to the boil. Add the orange fillets and heat them briefly. Pour the orange fillets into a sieve and drain well. Catch the brew. Remove the spices.

Oranges – Zabaione

1. Mix egg yolks with vanilla sugar over a hot (not boiling) water bath. Gradually stir in the white wine and the spicy orange stock. Stir until a light, thick, creamy mass is formed. Remove from the water bath and let cool down a bit.

Serving

1. Cut off the cams from the cinnamon mousse with a damp, cold spoon and place on a dessert plate. Place a chocolate heart next to each one.
2. Fill the white chocolate hearts with cinnamon cherries. Put some zabaglione into the dark chocolate hearts and fill with the spicy oranges.

On our own behalf 😉

1. I wish you a wonderful Christmas and all the best, especially health, for the New Year.