John Myers
Contents
show
Ingredients
Souffle:
- 100 g Speculoos made from shortcrust pastry
- 100 g Butter
- 5 Eggs
- 1,5 tbsp Flour
- 1 tsp Baking powder
- 30 g Sugar
- Butter for the mold
- Sugar to sprinkle on
Mulled wine zabaione
- 200 ml Mulled wine
- 4 large Egg yolk
- 1 tbsp Sugar
Spice Clementines:
- 3 Clememtines
- 1 tbsp Sugar
- 1 Cinammon
- 1 Star anise
- 4 Cardamom pod
- 1 shot Cointreau
Instructions
- For the souffle, grind the speculoos in a blender and separate the eggs. Beat the butter until foamy then fold in the flour with the baking powder, now gradually add the egg yolks.
- Beat the egg whites with a pinch of salt until stiff, add the speculoos flour to the mixture, stir in the egg whites and preheat the oven to 220 ° C
- 6 Spread the molds with butter. Now distribute the mass in it. Bake in the preheated oven for about 20 minutes. Then remove from the mold and serve.
- For the zabaione, whip egg yolks with sugar then add the mulled wine and whip over steam.
- For the spiced clementines, fillet the clementines and caramelize the sugar. Add the star anise, cinnamon stick and the cardamom capsule and deglaze with Cointreau.
- Let everything reduce then add the clementines briefly toss and let cool, now remove the spices.
- Arrange everything together on a plate.
Nutrition
Serving: 100gCalories: 361kcalCarbohydrates: 37gProtein: 2.5gFat: 20.3g
