Gingerbread trifle with spiced oranges and cinnamon cream
Ingredients
Utensils
refrigerator, citrus press, small saucepan, cutting board, knife, whisk, small bowl, frying pan, 4 serving glasses
Nutrition per serving
Step 1/4
- 1½ oranges
- 112½ ml Prosecco
- 37½ g gelling sugar (3:1)
- ¼ lemon (juice)
- 2½ cloves
- 1½ star anise
- 1 cardamom pods
- ¼ stick cinnamon
- ¼ vanilla bean (seeds)
- 1 tbsp honey
- 15 g grenadine syrup
- refrigerator
- citrus press
- small saucepan
- cutting board
- knife
For the spiced oranges, segment oranges and set aside. Bring Prosecco to a boil, then add gelling sugar, lemon juice, spices, and honey and simmer over medium heat until it becomes a thick sauce, approx. 10 min. Allow to cool down, then add grenadine syrup and orange filets. Refrigerate until serving or, approx. 15 min.
Step 2/4
- 37½ g sugar
- 1 egg yolks
- 125 g mascarpone
- 1 tbsp honey
- ½ vanilla bean (seeds)
- ½ tsp cinnamon
- refrigerator
- whisk
- small bowl
For the cinnamon cream, whisk sugar and egg yolks together in a small bowl until foamy and light. Fold in mascarpone, honey, vanilla seeds, and cinnamon. Refrigerate for approx. 15 – 20 min.
Step 3/4
- 1½ tbsp sliced almonds
- 4 chocolate-glazed gingerbread cookies
- 2 tbsp Grand Marnier
- whipped cream for garnish
- frying pan
- 4 serving glasses
In a dry frying pan, toast sliced almonds at medium-low heat for approx. 3 – 4 min. until golden brown; let cool completely. Tear gingerbread cookies into bite-sized pieces. Place gingerbread in serving glasses, and soak with Grand Marnier. Place spiced oranges and cinnamon cream on top. Continue to fill glasses with in this pattern of gingerbread, oranges, and cinnamon cream. To serve, garnish with whipped cream and toasted nuts.
Step 4/4
Enjoy!
Enjoy your meal!