Mulled Wine Cream with Speculoos and Cherries
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 42 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 6 sheets gelatin
- 200 ml mulled wine
- 125 ml cherry juice
- some cinnamon powder
- 10 g vanilla suar
- 125 g suar
- 150 g yourt, 3.5% fat
- 450 g cream
- 350 g cherry (s), frozen
- 200 g speculoos
- some cherry (s), TK, to decorate
- Chocolate flakes for decorating
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water for 10 minutes.
- Mix the mulled wine, cherry juice, cinnamon, vanilla sugar and sugar in a large bowl.
- Dissolve the gelatin over a mild heat. Mix some of the mulled wine-juice mixture with the gelatine, then pour everything back into the rest of the mulled wine-juice mixture and mix well. Stir in the yoghurt and let stand (possibly in the refrigerator) until the mixture begins to gel.
- In the meantime, whip 325 g of cream until stiff and fold it into the cream as soon as it starts to gel. Crumble the speculoos.
- Now alternately layer mulled wine cream, speculoos crumbs and cherries in a bowl. Whip the rest of the cream until stiff and put it on top of the cream as the top layer. Decorate with cherries and possibly chocolate shavings.
- Then put the cream in the refrigerator for another 2 hours.
- This dessert also looks very nice when you layer it in portion glasses.
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