Mulled Wine Dessert with Marzipan
“When chef student Griet sent me this recipe for her recipe development project I fell in love with it! It is perfect for a Christmas dinner when we want a dessert but we are so full from the main course. It is tasty but not heavy and has all the flavours of Christmas and winter. All of the elements of this dish can be made in advance and then assembled just before serving.”
Prep time - 60 minutes
Cook time - 30-60 minutes
Difficulty - Medium
Serves / makes - 6-8
Ingredients
Marzipan
150g Cooked chickpeas (without liquid)
80g Powdered / icing sugar
3T Amaretto
1T Potato starch
Mulled wine sauce (Part 1)
100ml Quality orange juice
250ml Vegan red wine (pref. Cote du Rone)
5 Cloves
3T Cinnamon powder
1T Cardamom powder
1.5 Star anises
Some grated nutmeg
2T Cane sugar
2T Luikse siroop (Belgian pear/ apple jam or similar)
Mulled wine sauce (Part 2)
1T Potato starch
1T Cold red wine
Cardamom crunch
70g Slivered almonds
5T Cane sugar
2T Cardamom powder
Other
6-8 Oranges
8t Amaretto
Equipment
Food processor or hand blender and jug
2 plates
Saucepan
Non-stick frying pan
Whisk
Sieve
Chefs knife
Method
Blend all the marzipan ingredients into a smooth paste. Pour on a plate and microwave on maximum for 3-4 mins. Alternatively, bake at 150c for around 20 minutes. It should resemble a dough, if it is slightly dry don't worry. Allow the dough to cool.
Add all the mulled wine (part 1) sauce ingredients into a saucepan, stir & bring to a boil. Reduce the heat, let it simmer on a low heat for 20-40 mins without a lid so it reduces to a sauce consistency.
To make the cardamom crunch, heat the almonds in a big dry non-stick pan on medium-high heat. Shake the pan regularly so they cook evenly. When the almonds begin to turn golden sprinkle over the sugar. Stir the pan a few times so the sugar spreads. When they are light brown and the sugar has melted, take them off the heat. Stir in the cardamom and spread on a plate to cool. Big clusters are easier for assembly later, so no need to spread it out widely.
Taste your mulled wine sauce. It should have a cinnamon boozy flavour and not be too sweet. Raise the heat to medium high.
Mix the potato starch with the cold wine in a bowl until the starch dissolves. Add this to the bubbling sauce whilst whisking. Allow to bubble for a minute until thickened. Take off the heat & pour through a sieve.
Cut the skin of the oranges up to the flesh and cut each segment between the membranes that hold the segments together. Then cut the segments into bitesize pieces.
Knead the marzipan, if it is too dry add a few drops of amaretto. Cut the marzipan into bitesize pieces.
To assemble, pour 1cm mulled wine sauce in the glasses, add some marzipan and 1 teaspoon of amaretto to each glass. Spoon over the oranges and compact them a little with the spoon. Add a few pieces of the cardamom crunch on top. Serve immediately.
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Mulled Wine Dessert with Marzipan
Ingredients
- 150g Cooked chickpeas (without liquid)
- 80g Powdered / icing sugar
- 3T Amaretto
- 1T Potato starch
- 100ml Quality orange juice
- 250ml Vegan red wine (pref. Cote du Rone)
- 5 Cloves
- 3T Cinnamon powder
- 1T Cardamom powder
- 5 Star anises
- Some grated nutmeg
- 2T Cane sugar
- 2T Luikse siroop (Belgian pear/ apple jam or similar)
- 1T Potato starch
- 1T Cold red wine
- 70g Slivered almonds
- 5T Cane sugar
- 2T Cardamom powder
- 8 Oranges
- 8t Amaretto
Method
- Blend all the marzipan ingredients into a smooth paste. Pour on a plate and microwave on maximum for 3-4 mins. Alternatively, bake at 150c for around 20 minutes. It should resemble a dough, if it is slightly dry don't worry. Allow the dough to cool.
- Add all the mulled wine sauce (part 1) ingredients into a saucepan, stir & bring to a boil. Reduce the heat, let it simmer on a low heat for 20-40 mins without a lid so it reduces to a sauce consistency.
- To make the cardamom crunch, heat the almonds in a big dry non-stick pan on medium-high heat. Shake the pan regularly so they cook evenly. When the almonds begin to turn golden sprinkle over the sugar. Stir the pan a few times so the sugar spreads. When they are light brown and the sugar has melted, take them off the heat. Stir in the cardamom and spread on a plate to cool. Big clusters are easier for assembly later, so no need to spread it out widely.
- Taste your mulled wine sauce. It should have a cinnamon boozy flavour and not be too sweet. Raise the heat to medium high.
- Mix the potato starch with the cold wine in a bowl until the starch dissolves. Add this to the bubbling sauce whilst whisking. Allow to bubble for a minute until thickened. Take off the heat & pour through a sieve.
- Cut the skin of the oranges up to the flesh and cut each segment between the membranes that hold the segments together. Then cut the segments into bitesize pieces.
- Knead the marzipan, if it is too dry add a few drops of amaretto. Cut the marzipan into bitesize pieces.
- To assemble, pour 1cm mulled wine sauce in the glasses, add some marzipan and 1 teaspoon of amaretto to each glass. Spoon over the oranges and compact them a little with the spoon. Add a few pieces of the cardamom crunch on top. Serve immediately.
Notes:
Equipment
Food processor or hand blender and jug
2 plates
Saucepan
Non-stick frying pan
Whisk
Sieve
Chefs knife