Trifle with mulled wine and butter cream
12 servings
15 minutes
Trifle with mulled wine and cream is a refined treat embodying the harmony of warm winter aromas and delicate textures. Its inspiration roots in English cuisine but gains a unique authorial interpretation thanks to the rich notes of spiced mulled wine. The deep, rich flavor of red wine, port, and spices perfectly complements the airy cream and fresh berries, creating a multi-layered delight. This dessert warms and pleases, ideal for cozy winter evenings as well as exquisite celebrations. Its presentation in compotes makes each layer visible, while the almond sprinkle adds a crunchy textural twist. A true art of taste encapsulated in tender layers that melt in your mouth.
1
Grate the zest of lemon and orange on a fine grater.
- Lemon: 1 piece
- Oranges: 1 piece
2
In a saucepan, mix lemon and orange zest, ginger, cinnamon, cloves, vanilla vodka, cardamom, port wine, red wine, and sugar. Heat but do not let it boil.
- Lemon: 1 piece
- Oranges: 1 piece
- Grated ginger: 1 tablespoon
- Cinnamon sticks: 1 piece
- Vanilla vodka: 100 ml
- Cardamom pods: 6 pieces
- Cloves: 2 pieces
- Dry red wine: 750 ml
- Sugar: 150 g
- Ruby port: 200 ml
3
Strain the mulled wine through a sieve into a large bowl and add gelatin. Stir until fully dissolved.
- Leaf (sheet) gelatine: 25 g
4
Place berries in 12 dessert bowls and fill one-third of the bowls with mulled wine mixture. Chill overnight to set.
- Strawberry: 4 pieces
- Blueberry: 4 tablespoons
- Raspberry: 4 tablespoons
5
In a large bowl, whip the cream into stiff peaks.
- Double cream 40% fat: 500 ml
6
In a bowl, mix half of the whipped cream with custard and vanilla. Distribute into 12 dessert cups over the jelly.
- Double cream 40% fat: 500 ml
- Custard (creme patissiere): 400 g
- Vanilla extract: 1 teaspoon
7
Top with the remaining whipped cream and sprinkle with almonds.
- Double cream 40% fat: 500 ml
- Flaked almonds: to taste