Christmas 2019 is already almost over again… Unbelievable or, how the time has flown?! But before Christmas is over for this year, I have at the request of some on Instagram my two dessert recipes from Christmas Eve for you. Why two? Simple, I couldn’t decide and made both favorites. To the chagrin of some family members who are not as dessert fans as I am ;)) That’s why it still has some left and since I’m happy about it tonight then 🙂
Christmas 2019… almost over again
We had again wonderful a Christmas with the family <3 The day before all the children came home, Anja with her boyfriend and on Christmas Eve still grandma and grandpa. I enjoy it very much when all are together…. so yesterday, when we all celebrated together at my sister in Tübingen.
On Christmas Eve, I kept the table decorations very natural again, with greenery, gold accents and lots of candles. Similar to last year….
The dessert, rather both desserts can be prepared the evening before, which of course saves valuable time!
Cinnamon panna cotta with mulled wine cherries
There is once the cinnamon panna cotta…. You know I love panna cotta in all variations! In addition, it is made in a jiffy…. I especially like this variation with the mulled wine cherries. If you have small children, just take grape juice to it, which you can additionally simmer with mulled wine spice for a few minutes in before….
Cinnamon panna cotta with mulled cherries
Not only a Christmas dessert, delicious cinnamon pana cotta with mulled wine cherries
- 750 ml cream
- 250 g mascarpone
- 6 sheets gelatin
- 100 g sugar
- 1 vanilla bean
- 1 Tsp ground cinnamon
- 1 jar cherries
- 300 ml mulled vine
- 50 ml Cherry juice
- 1 Tsp cinnamon
- 1 Tbsp cornstarch
Soak gelatin in cold water for 10 minutes. In the meantime, put the mascarpone in a saucepan with the cream, sugar, the pulp of the vanilla pod and the pod and the cinnamon. Bring everything to a boil while stirring.
Leave to infuse for 5 minutes with the spices, then remove the vanilla pod. Add squeezed gelatin and stir. Pour into glasses and leave to cool slightly. Then leave to set in the refrigerator for about 2 hours.
In the meantime, bring the mulled wine to the boil with the cinnamon. Drain the sour cherries in a sieve. Collect the cherry juice. Mix 50ml of it with the cornstarch and add it to the mulled wine while stirring. Stir until it thickens and becomes clearer.
Then stir in the dripped cherries. Allow to cool.
To serve, garnish the finished panna cotta with the mulled wine cherries.
Marzipan mousse with citrus compote
The second dessert was an inspiration from Living at Home 12/2019…. I wanted to link you the recipe, but did not find it online…. So I just write it down for you <3
It was a trial… and I really have to admit that I was a little skeptical at first…. I like marzipan, but was afraid that the dessert would be too marzipan-y and also too sweet…. But far from it!
Not too sweet… wonderfully fluffy and the sour note comes with the delicious citrus compote…. yummy!!
Marzipan mousse with citrus compote
- 4 sheets white gelatin
2 oranges (organic)
1 vanilla pod
200 g marzipan paste
4 egg yolks
4 tbsp. whole cane sugar
100 ml Cointreau
500 ml whipped cream
Compote2 pink grapefruits
2 blood oranges
1 cinnamon stick
3 cardamom pods
1 tsp cornstarch
- For the mousse, soak the gelatin in cold water. Grate the zest of 1 organic orange and squeeze both oranges.
Cut the vanilla pod lengthwise and scrape out the pulp.Grate marzipan and whip with vanilla pulp, egg yolks, sugar, orange zest and Countreau over a hot water bath until thick and creamy. Gradually add orange juice. Squeeze gelatin and dissolve in the hot cream while stirring. Then stir the mixture until cold. Chill briefly and when it begins to set, whip the cream until stiff and gently stir in. Divide the mousse among glasses and chill in the refrigerator.For the compote, fillet the grapefruits and the 2 oranges and blood oranges, reserving the juice. Squeeze the remaining oranges. Boil all the juice with the spices, sweeten a little if you like. Mix starch in a little cold water and add to the broth. Bring to the boil for 1 minute, add the pulp and leave to cool. Remove the spices and divide the compote among the glasses with the mousse.
We did like the two desserts very much and I hope you also got the taste…. It‘s also something for New Year’s Eve 🙂
I wish you now a wonderful second Christmas holiday evening and big hug to you ♥♥♥