Cinnamon Cream with Jellied Mulled Wine Bulbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 6 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the cream:
- 150 ml milk
- 400 ml cream
- 4 sticks cinnamon
- 100 g suar
- 4 egg yolks
- 6 sheets gelatin
Fruit:
- 300 ml red wine
- 1 stick cinnamon
- 5 clove (s)
- 60 g suar
- 1 tablespoon lemon peel and / or orange peel in zest
- 2 pear (s)
- 3 ½ sheets gelatin
Print Recipe
Pin Recipe Instructions
- Bring the milk, 100 ml of the whipped cream, the sugar and the cinnamon sticks to the boil, stir up several times and then let it steep for two hours. Then fish out the cinnamon sticks, fold in the egg yolks and beat over the water bath until frothy. Be careful not to let the liquid get too hot. Soak the gelatine in cold water, squeeze it out and dissolve it in the cinnamon milk. Place in the refrigerator until the mixture begins to gel.
- Whip the cream with a pinch of salt until stiff and fold it carefully into the cinnamon cream. Pour into a shallow bowl and let it set for several hours. Since there is plenty of room for the mulled wine jelly, leave enough space to pour it on.
- Bring the red wine to the boil with the sugar, the cinnamon stick, the cloves and the zest and let it steep. Then drain, peel the pears, cut in half, core and poach in the mulled wine for five to ten minutes. You shouldn`t get too soft! Remove from the mulled wine, squeeze out the soaked gelatine and dissolve in the wine. Cut into the pears several times from the thick end and lay them out in a fan-like manner on the cinnamon cream that has now set. Pour on the mulled wine so that the pear compartments are still visible and allow to solidify in the refrigerator.
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