Summary

Ingredients

• 100 g chocolate, white
• 30 ml amaretto
• 30 grams sugar
• 3 sheets gelatin
• some water to soak
• 100 g low-fat quark
• 2 teaspoons cinnamon powder
• 250 g whipped cream

For the sauce:

• 0.5 liter ½ red wine
• 50 grams sugar
• some orange peel and lemon peel, untreated, grated
• 10 carnation (s), whole
• 2 star anise
• 1 tablespoon honey
• some cornstarch
• 3 tablespoon red wine, cold

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Instructions

1. Soak the gelatine in cold water. Heat the amaretto in a small saucepan (do not let it get too hot), mix with a little (1 - 2 tablespoons) of liquid cream and melt the chocolate in it over low heat. Also add the sugar so that it can dissolve nicely.
2. Then take the pan off the stove and dissolve the soaked, squeezed gelatin in it. Caution: The liquid must not be too hot, otherwise the gelatine will lose its effectiveness! Then stir in the quark spoon by spoon. Likewise the cinnamon (if you like it more cinnamon or less cinnamon, you can vary it freely). Whip the cream until stiff and fold it evenly into the quark and cinnamon mixture. Put the whole thing in a cool place for at least 4 hours.
3. For the red wine sauce, reduce the red wine with sugar, orange and lemon peel, cloves and star anise by half. Pour through a sieve and stir in the honey. Then put the whole thing on the stove again and let it simmer.
4. In the meantime, mix the cornstarch with 3 tablespoons of cold red wine until everything has dissolved. Then slowly add the starch to the simmering liquid while stirring. Please only add enough until the desired consistency is reached, some like it more liquid, others a little thicker Then take the sauce off the stove and let it cool down.
5. To serve, place the red wine sauce on a plate, cut off the cinnamon mousse and place on top of the red wine sauce. If you still have one or two cinnamon stars left over at Christmas time, you can place them on top of the cinnamon mousse for decoration.