Rhenish Winter Magic

• Peel the mango, cut the pulp into wide wedges from the stone and then into small pieces. Peel and halve the Nashi pears and apples, remove the core and also cut into cubes. Caramelize the powdered sugar in the pan, add pieces of fruit and sauté briefly. Deglaze with the Cointreau and orange juice. Take it from the stove and let it cool off. Beat the egg yolks with the sugar, mulled wine, amaretto and vanilla pulp in a metal bowl over a hot water bath until frothy and peel off to form a rose. Remove the mulled wine sabayon from the water bath and beat cold for another five minutes. Whip the cream until stiff and gradually fold it into the mulled wine foam. Cut gingerbread and amarettini into small pieces or roughly crumble and distribute on dessert glasses. Put the fruit pulp on top and cover generously with the mulled wine cream. Garnish with amarettinis if you like.

Ice cream:

• Separate eggs. Put the egg yolks with the sugar, the vanilla pulp and the amaretto in a metal bowl and whip over the warm water bath until frothy. Add the seed oil and beat the mixture back to cold. Fold in the whipped cream and place in the ice cream maker and freeze until creamy.

Fruit level:

• Bring the berries to the boil in a saucepan with sugar, stirring constantly, deglaze with raspberry brandy and simmer a little. Pass through a sieve and let cool.

Serving:

• Place the already filled dessert glass on a dessert plate (marzipan under the dessert glass, prevents it from slipping!), Next to it serve the pumpkin seed oil on the fruit mirror. Garnish with fresh raspberries and possibly mint leaves.