John Myers
Contents
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Ingredients
mulled wine
- 250 ml Medium dry red wine
- 2 tbsp Sugar
- 1 Cardamom pod
- 1 Cinnamon stick
- 1 Star anise
- 2 Cloves
Chocolate coating
- 4 Muffin paper cups
- 1 Muffin tray
- 25 g Chocolate 70% cocoa
Mulled wine - panna cotta
- 100 g Whipped cream
- 100 ml Milk
- 1 tbsp Sugar
- 0,5 Cinnamon stick
- 3 sheet Gelatin white
- 100 ml Mulled wine
Spice - Clementines
- 2 Clementines fresh
- 0,5 Lemon fresh
- 2 tbsp Sugar
- 1 Cardamom pod
- 0,5 Cinnamon stick
- 1 Star anise
- 2 Cloves
Cup
- 40 g Marzipan
- 2 heaped tablespoons Powdered sugar
- 1 heaped tablespoon Flour
- 1 Egg Whites
- 1 tbsp Whipped cream
- 1 Muffin tray
- 20 g Chocolate 70% cocoa
caramelized walnuts
- 1 tbsp Brown sugar
- 4 cl Nut liqueur
- 8 Walnut kernels
Serving
- Powdered sugar
- Mint leaves
Instructions
mulled wine
- Gently press the cardamom pods open. Heat the wine with the sugar and the spices (do not boil). Remove from heat and let steep for 15 minutes. Then pour through a sieve.
Chocolate coating
- Place the muffin cases in the muffin tray and chill for 10 minutes. Break the chocolate into pieces and melt over a water bath that is not too hot. Brush the insides of the muffin molds with chocolate and put them back into the muffin mold. Chill to set.
Mulled wine - panna cotta
- Bring the cream with milk, sugar and cinnamon stick to a boil. Simmer at low temperature for 10 minutes. Remove from heat and let steep for another 10 minutes. Remove the cinnamon stick. Soak the gelatine in cold water.
- Warm up 4,100 ml of mulled wine a little (use the rest otherwise). Squeeze out the gelatine well and dissolve it in the mulled wine. Mix with the cream mixture. Let cool and pour into the muffin cases. Chill overnight.
Spice - Clementines
- 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.
Cup
- Coarsely grate the marzipan. Mix with powdered sugar, flour, egg white and cream until smooth. Let the dough rest for 30 minutes.
- Using a template or compass, draw four circles with a diameter of 12 cm on baking paper.
- Spread the dough thinly on the circles. Bake in the oven at 180 degrees for about 6 to 8 minutes. When the batter starts to turn brown around the edges, remove the baking sheet from the oven. Immediately press the dough sheets into the wells of a muffin tray or into small cups and allow to cool.
- Melt the chocolate over a water bath that is not too hot. Brush the inside of the cups with the chocolate and allow to dry.
caramelized walnuts
- Caramelize the sugar in a pan. Deglaze with liqueur. Turn the walnuts in it. Place on parchment paper to cool.
Serving
- Sprinkle the dessert plate with powdered sugar. Carefully remove the mulled wine panna cotta from the molds. Fill the baskets with the clementines and garnish with mint leaves. Arrange the panna cotta with the baskets and walnuts on the plates.
P.S.
- 12th Cookable - Christmas Recipe - Competition 2012
Nutrition
Serving: 100gCalories: 271kcalCarbohydrates: 38.7gProtein: 6.1gFat: 9.2g
