Speculoos Cream on Pear Fan on Mulled Wine Mirror
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g yourt (vanilla yourt)
- 250 g mascarpone
- 0.5 ½ pack. Spice mix (speculoos spice)
- 3 sheets gelatine, white
- 50 grams sugar
- 2 pear (s), shaped as nicely as possible
- 70 grams sugar
- 250 ml red wine
- 100 ml juice (elderberry juice)
- 1 bag mulled wine spice
- 2 teaspoons cornstarch
- some water
- Biscuit (spiced speculoos)
- possibly lemon balm
Print Recipe
Pin Recipe Instructions
- For the cream, stir together the yoghurt, mascarpone, spiced biscuits and sugar until smooth. Soak the gelatine in cold water, dissolve according to the instructions on the packet and also fold into the cream. Fill in dessert molds and chill.
- Peel the pears, use a ball cutter to remove the core and the tendons from the stem. The stem itself can be left on for optical reasons. Heat the elderberry juice with red wine and sugar and the mulled wine spice. Steam the pear halves in it for about 10 minutes, until they are soft but have not yet lost their bite. Turn the halves every now and then so that they take on a nice red color all around.
- Then take out the pears and thicken the liquid a little. Mix the cornstarch with a little water in a cup so that there are no lumps. Stir in the mulled wine brew and bring to the boil briefly.
- Now distribute the thickened mulled wine brew in the form of a circle on a large plate. Put 2 speculoos side by side in half. Halve the speculoos cream from a mold horizontally, place one half on top of the biscuits, place 2 speculoos on the first half and put on the second layer of cream, garnish with pieces of speculoos or lemon balm.
- Cut the pears in a fan shape and arrange on the mirror. Finally dust with a little cinnamon.
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