Mulled Wine – Mousse on Marzipan – Sauce Mirror …

Stir egg yolks with sugar over a hot water bath until creamy. Slowly pour in the mulled wine and stir in. Take off the water bath.

Soak gelatine in cold water. Warm the rum. Squeeze out the gelatine well and dissolve it in the rum. Stir into the mulled wine cream.

Beat the egg whites with salt until stiff. Fold the egg whites into the mass. Whip the cream with the vanilla sugar and cream stiffener until stiff and fold in as well.

Either fill the mixture into rinsed molds with cold water or leave it in the bowl and cover and chill overnight.

Put the cream in a saucepan and heat it up. Take it off the stove. Melt the couverture in the cream. Roughly grate the marzipan. Also add to the cream and stir until everything has dissolved. Let cool down.

Peel and fillet the clementines. Catch the juice. Squeeze the lemon. Lightly press the cardamom pod. Heat lemon juice with sugar and spices. Add the clementine fillets and juice. Simmer gently on a low flame for 3 minutes. Take it from the stove and let it cool off.

Caramelize the sugar in a pan. Deglaze with liqueur. Turn the walnuts in it. Place on parchment paper to cool.

Put some marzipan sauce on the dessert plates. Turn the mousse out of the molds (if necessary, put it briefly in warm water beforehand) and place on the saucepan. Or cut off the mousse with a damp spoon and serve on the saucepan with spicy clementines and caramelized walnuts.

Garnish as you wish.