Sangria Mousse with Orange Peach Compote

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Sangria Mousse with Orange Peach Compote
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
526
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories526 kcal(25 %)
Protein6 g(6 %)
Fat22 g(19 %)
Carbohydrates76 g(51 %)

Ingredients

for
6
For the mousse:
4 sheets
clear Gelatin
150 grams
100 milliliters
250 milliliters
1 teaspoon
finely grated Lemon peel (organic)
2 tablespoons
2
Egg yolks (medium)
Oranges (Juiced and zested)
400 milliliters
1 packet
For the compote
6
4
Peaches (Halves, canned)
1
100 milliliters
liquid Honey
250 milliliters
4 tablespoons
1 tablespoon
1 teaspoon
finely grated Lemon peel (organic)
2 tablespoons

Preparation steps

1.

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. 

2.

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.

3.

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.