Christmas in a glass
Ingredients
for 6 portions
- Cream: 400 g mascarpone / 400 ml cream / 100 g sugar
- 65 ml rum
- 50 g candied lemon peel
- 50 g candied orange peel
- 50 g almonds (ground)
- 1 tsp lemon zest
- 425 g flour
- 100 ml milk (warm)
- ¾ cube of fresh yeast
- 100 g butter
- 75 g sugar
- 1 packet vanilla sugar
- 1 egg
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp nutmeg
- A little butter for greasing
- Icing sugar for dusting over
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Tax included. Shipping calculated at checkout
Tax included. Shipping calculated at checkout
preparation
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For the little fir trees, melt chocolate and lay Mikado sticks on baking paper
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Pour the chocolate onto the stick in a zigzag (the chocolate side is the trunk), getting wider towards the bottom
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Let cool briefly, pour on a second layer, decorate with sugar sprinkles and let cool
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For the layered dessert, melt white chocolate and nougat each over a water bath, let cool slightly
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Crumble vanilla crescents and speculoos into two bowls
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Whip the cream with sugar until stiff, add the mascarpone and divide the mixture between two bowls
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Fold white chocolate, vanilla sugar and crescents into one mixture. Fold nougat and speculoos crumbs into the other cream (keep a few crumbs aside)
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Put both mixtures into a piping bag
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For the sauce, put apple juice and sugar in a pot and heat
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Mix cornflour with a little water and add to the boiling mixture
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Layer alternately light cream, speculoos crumbs, sauce and nougat cream until the glass is filled and decorate with a fir tree
