Summary

Ingredients

• 400 ml red wine, stronger, e.g., Dornfelder
• 400 ml currant juice
• 150 grams sugar
• 1 orange (s), untreated
• 1 lemon (s), untreated
• 2 sticks cinnamon
• 2 star anise

For the mousse:

• 250 g mascarpone
• 500 ml cream
• 20 g cream stabilizer
• 7 sheets gelatin

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Instructions

1. Soak the gelatine in cold water.
2. For the mulled wine, cut the lemon and orange into thin slices and heat them in a saucepan with the red wine, juice, sugar and the spices. Reduce everything to half. Remove from heat, remove citrus fruits and spices and dissolve the squeezed gelatine leaves in the mulled wine. Allow to cool slightly.
3. Stir the mascarpone until creamy and add 1 tablespoon of it to the mulled wine. Now stir the remaining mascarpone into the still warm mulled wine. Refrigerate.
4. Beat the cream with the cream stiffener until stiff. When the mulled wine mass begins to gel, fold in the whipped cream.
5. Pour the mousse into glasses or dessert rings as desired and refrigerate for at least 2 hours.