Sangria Mousse with Orange Peach Compote
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 526 kcal | (25 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 76 g | (51 %) |
Ingredients
- For the mousse:
- 4 sheets clear gelatin
- 150 grams sugar
- 100 milliliters red Port wine
- 250 milliliters Red wine
- 1 tsp finely grated Lemon peel (organic)
- 2 Tbsps lemon juice
- 2 egg yolks (medium)
- Oranges (Juiced and zested)
- 400 milliliters Whipped cream
- 1 packet Vanilla sugar
- For the compote
- 6 small Navel Orange
- 4 Peaches (Halves, canned)
- 1 Vanilla bean
- 100 milliliters liquid honey
- 250 milliliters Orange juice
- 4 Tbsps Orange liqueur
- 1 Tbsp cornstarch
- 1 tsp finely grated Lemon peel (organic)
- 2 Tbsps lemon juice
Preparation steps
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.
