John Myers
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Marzipan Muffin with Speculoos Cup on Vanilla Ice Cream and Clementine Compote
The perfect marzipan muffin with speculoos cup on vanilla ice cream and clementine compote recipe with a picture and simple step-by-step instructions.
Muffin
- 3 Protein
- 1 pinch Salt
- 130 g Sugar
- 1 Pck Vanilla sugar
- 3 Egg yolk
- 150 g Butter
- 120 g Flour
- 1 Tl Baking powder
- 6 tbsp Milk
- 100 g Marzipan
cream
- 100 g Butter
- 100 g Powdered sugar
- 100 g Lowfat quark
- 3 Pc Spekulatius
Clementine compote
- 30 g Sugar
- 250 g Orange juice
- 1 Tl Food starch
- 2 El Orange liqueur
- 6 Clementines
- 2 Star anise
vanilla icecream
- Vanilla icecream
Muffin
- Muffin: Preheat the oven to 180 ° upper and lower heat. Crumble the speculacius and grate the marzipan. For the dough. Beat the egg whites with a pinch of salt on the highest setting until stiff. Gradually fold the sugar and vanilla sugar into the egg whites. Beat the egg yolks in another bowl with the butter until frothy. Stir in the grated marzipan and mix with the flour and baking powder. Stir in the milk in between. Finally fold in the ice cream mixture. Fill into the muffin cups and bake for approx. 25 minutes on the middle rack.
cream
- 2nd cream: Mix the butter with the powdered sugar and the low-fat quark and fold in the crumbled speculoos. Put in the fridge until the end.
compote
- Compote: let the sugar caramelize in a saucepan and carefully deglaze with the orange juice. Let it boil down a little and add the star anise. Dissolve the cornstarch in it and add the liqueur. Peel and fillet the 6 clementines, add and leave for a few minutes. Take the muffins out of the molds a little cooled and serve with the cream on top with the vanilla ice cream and the warm compote.
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