Red wine mousse with marzipan sauce
A festive pudding.
Ingredients
- 200 ml red wine
- 250 ml Port (sweet variety)
- 50 ml orange juice
- 1 star anis
- 1 sachet powdered gelatin
- 2 eggs, separated and egg whites whipped
- 80 g caster sugar (amount depending on sweetness of Port)
- 150 ml whipping cream, whipped
- 70 g marzipan
- 150 ml milk
Method
- In a saucepan, bring wine, Port, orange juice and star anis to the boil, boil uncovered until reduced to half, about 250 ml. Cover, set aside to infuse overnight. In another saucepan, gently heat milk (but do not boil), add marzipan and whisk vigorously until dissolved. Cover with clingfilm, refrigerate overnight.
- Next day, in a small saucepan sprinkle gelatine over a little water, set aside to soak. Place a metal bowl over a hot-water bath. Add egg yolks and sugar, whisk until pale and fluffy. Remove star anis from red-wine reduction, add wine reduction to egg mixture. Dissolve gelatin and add to the wine-egg mixture. Remove from heat, set aside to let cool while whisking occasionally. When completely cooled, fold in whipped cream first, then fold in whipped egg whites. Refrigerate for several hours or overnight. Before serving, add 1 or 2 tbsp water to the cold marzipan sauce and whisk vigorously for a light and fluffy sauce.