Mulled Wine Mousse with Speculoos

Ingredients: 300ml mulled wine 15gr marzipan, roll out the rest of what you embroider before serving and put on top) 3 tablespoons of brown sugar 3 tablespoons of powdered sugar Cinnamon, star anise, allspice, pinch of salt Grated of a clementine 2 egg yolks 2 egg whites 300ml cream 5 red leaves Gelantine 10 speculoos biscuits 2 packets of vanilla sugar

Preparation: Boil the mulled wine with the brown sugar, marzipan, zest of a clementine and the spices and reduce to the., Later pour through a sieve. Soak gelatin with water and let it swell.

Beat the egg yolks with the white sugar until frothy. Dissolve the gelatine in the mulled wine, add a spoonful of the egg mixture to the mulled wine and the gelatine, then slowly stir in and chill. When the cream starts to gel, take it out of the refrigerator.

Beat the cream with vanilla sugar, separately beat the egg whites with a pinch of salt to make the egg whites.

First carefully fold the cream into the cream and then the egg whites. Pack the speculoos in a bag or foil and roll over it with the rolling pin until it is fine, or with the mixer, as you like.

Now prepare dessert glasses or molds. Roll out the marzipan thinly with the rolling pin, cut out with the dessert mold and put in as the first layer. Then a layer of the finished cream, as the next layer the speculoos and then again cream. Put the whole thing in the refrigerator for several hours or overnight to gel and steep.

Take the finished mousse out of the mold, decorate (possibly with a little chocolate shavings) and serve.