Fillet the clementines and set aside .. Let the sugar caramelize and pour the juice over it, simmer until everything is liquid again. Add the spices (open the cardamom pods and only use the seeds) and the grenadine syrup and simmer almost halfway. Now take the pot off the stove, add the liqueur and the clementines and let it steep overnight.
Soak gelatine in cold water. Put all the ingredients for the mulled wine - with the exception of gelatine - in a saucepan and warm up, leave to stand for at least 15 minutes. Strain the mulled wine and let it cool down a little. Squeeze out the gelatine and add it to the lukewarm liquid. Rinse a shallow bowl with cold water, line it with cling film and add the mulled wine, let it set in the refrigerator.
The next day:
Crumble the speculatius finely and mix with the liquid butter ... divide into 4 serving rings and chill.
Mascarpone with orange peel. Mix the sugar and liqueur, beat the cream with the hand mixer and add the gelatine fix - powder, continue to beat ..... Please do not beat the cream too stiff and then carefully fold it under the mascarpone, spread the cream on the speculoos and smooth it out. Crumble the speculoos for decoration and sprinkle on top of the mascarpone tart, cover and chill.
Use the chocolate sauce to draw a grid on the plate, remove the mascarpone tart from the ring and place it on top. Take the mulled wine jelly with the foil out of the bowl, cut out the stars and serve on the plate with the spiced clementines. Lightly dust the whole thing with powdered sugar and garnish with mint.
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