John Myers
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Dessert: Marzipan Panna Cotta with Mulled Wine Jus
The perfect dessert: marzipan panna cotta with mulled wine jus recipe with a picture and simple step-by-step instructions.
Marzipan panna cotta
- 200 ml Cream 30% fat
- 60 g Marzipan raw mass
- 0,5 piece Tonka bean
- 1 tablespoon Sugar
- 2 sheet Gelatin white
- 1 piece Clementines fresh
- Some marzipan raw mixture
Mulled wine jus
- 250 ml Elderberry mulled wine *
- 1 heaped teaspoon. Potato flour – NO Mondamin
- 2 cl Elderberry juice*
- Bring the cream with the sugar and the tonka beans to a boil. Crumble the marzipan, stir into the cream and dissolve.
- Let the gelatine soak in a little cold water, squeeze it out and add to the hot cream. Let this mixture cool down a little.
- Peel the clementine, remove the skin and set aside four fillets. Rinse the dessert molds or silicone mold with hot water and pour in some of the panna cotta. Place two to three clementine fillets on top and fill up with the rest of the cream.
- Chill for at least three hours.
- Make the mulled wine according to my recipe, remove 250 ml of it, emulsify a teaspoon of potato flour – NO Mondamin, please – in cold elderberry juice and stir into the hot mulled wine.
- Roll out the marzipan mixture and cut out asterisks. Put a mulled wine jus mirror on a plate, turn the panna cotta out (if necessary, briefly put it in hot water) and decorate with the marzipan stars and some powdered sugar. Place one fillet on each of the panna cotta.
- * Links to drinks: Elderberry mulled wine and supplies: Elderberry – a true friend
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