Sangria Mousse with Orange Peach Compote
- For the mousse:
- 4 sheets clear gelatin
- 150 grams sugar
- 100 milliliters red Port wine
- 250 milliliters Red wine
- 1 teaspoon finely grated Lemon peel (organic)
- 2 tablespoons lemon juice
- 2 egg yolks (medium)
- Oranges (Juiced and zested)
- 400 milliliters Whipped cream
- 1 packet Vanilla sugar
For the mousse, soak gelatin in a bowl of cold water for 5 minutes. Mix 100 grams (approximately 3 1/2 ounce) sugar in a pot with port wine and red wine, bring to a boil for 10-12 minutes until syrupy. Stir in lemon zest and lemon juice. Add squeezed gelatin to the pot and stir until dissolved.
Mix egg yolks, remaining sugar, orange juice and orange zest in a bowl. Whisk egg yolk mixture over a hot water bath, then slowly stir into red wine syrup. Beat with the whisk of a hand mixer for five minutes until creamy. Let cool. Whip cream with vanilla sugar in a bowl until stiff. Add whipped cream to egg yolk mixture and fold in. Place mousse in a small bowl and refrigerate at least 5 hours.
For the compote, peel oranges like an apple, taking care to remove white skin. Cut oranges into slices. Cut peaches into slices. Halve vanilla pod lengthwise and scrape out seeds. Mix honey and orange juice in a saucepan. Add vanilla bean seeds, mix and cook for 5 minutes uncovered. Mix cornstarch in a bowl with liqueur until smooth and stir into honey-juice mixture. Bring to a boil, add orange slices and peach slices and boil again. Add lemon zest and lemon juice and mix. Serve compote on the mousse.