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Mulled wine, symbol of the holiday season, takes on a new dimension in jelly form in this original recipe created by Le Cordon Bleu Chefs. Paired with a fruit and nut topped speculoos biscuit and a scoop of vanilla ice cream, it makes for a simple, festive dessert.
Bring red wine and sugar to a simmer. Remove from heat. Add the orange and lemon juice and peel, cinnamon stick, cloves and allspice. Cover and infuse for 30 minutes or until cool. Strain through a fine mesh sieve. Place the gelatin leaves into a bowl of cold water until softened. Remove the gelatin leaves from the water and gently squeeze to remove excess water. Heat a little of the mulled wine, remove from heat and add the softened gelatin, stirring to dissolve. Stir into remaining mulled wine. Pour wine into glasses and refrigerate to set, about 30 minutes.
Preheat the oven to 160°C. Cream the butter, brown sugar and molasses until fluffy and creamy. Use a spatula to incorporate the egg, milk, flour, salt, baking powder and orange peel until a soft dough is formed. Place dough on a piece of parchment paper and roll out to a thickness of about 2 to 3 mm. Refrigerate for 30 minutes. Cut out rectangular shapes, about 10 cm x 2 cm. Place on a parchment paper-lined baking sheet and brush with water. Neatly arrange raisins, cranberries, mango and pine nuts on top. Bake until the biscuits are cooked through and lightly browned, about 6 to 8 minutes. Cool on the baking sheet.
Bring milk and vanilla to a boil. Remove from heat. Cover and infuse for 30 minutes. Prepare a crème anglaise. Transfer the vanilla crème anglaise to an ice cream maker. Churn according to the manufacturer’s instructions. Transfer to an airtight container and freeze until firm, about 1 hour.
Place a scoop of ice cream on top of the mulled wine jelly. Finish with a speculoos biscuit with dried fruits and nuts, dust with powdered sugar. Decorate with a mint sprig.
*This recipe makes 16 speculoos. You can store them in an airtight container for up to 1 week.
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