Iced Christmas Stollen with Rumtop Fruits
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 egg yolks
- 3 egg whites
- 30 grams sugar
- 100 g couverture, white
- 80 g stollen, finely round
- 1 pinch (s) spice mixture, (Christmas stollen spice)
- 2 pinch (s) orange peel, grated
- 200 ml cream
- 120 g fruits, (rumtop fruits)
- 80 g suar
- 100 ml orange juice
- 10 g cornstarch
- cinnamon
- Carnation
- Star anise
- Powdered sugar, for decoration
- mint
- Physalis
Print Recipe
Pin Recipe Instructions
- Whip the cream. Separate the egg yolk and egg white, beat the egg white with half of the sugar until stiff and the egg yolk with the remaining sugar until creamy.
- Chop the couverture and melt it in a water bath. Mix in the egg yolks quickly. Fold in the cream, add the ground stollen, orange peel and stollen spice. Finally stir in the egg whites.
- Now line a loaf pan with cling film and pour in the mixture. Freeze the whole thing in the freezer overnight.
- Tip: Take out of the refrigerator about 20-30 minutes before serving, so the iced Christmas stollen can thaw a little and get the right consistency and the best taste.
- Caramelize the sugar in a saucepan, deglaze with orange juice. Then add some liquid from the rumtop fruits and the spices (preferably in a tea strainer) and let everything boil down a little. Finally add the fruit and, if necessary, bind with a little starch.
- Serving:
- Remove the iced Christmas stollen from the mold and cut into slices. Arrange one or two slices slightly offset on each of the rumtop fruits. Decorate with mint and physalis, dust with powdered sugar. Good Appetite!
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