Summary

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

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Instructions

1. Soak the gelatine in cold water for 10 minutes.
2. Mix the mulled wine, cherry juice, cinnamon, vanilla sugar and sugar in a large bowl.
3. 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.
4. 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.
5. 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.
6. Then put the cream in the refrigerator for another 2 hours.
7. This dessert also looks very nice when you layer it in portion glasses.