Life the universe and everything in between

Ingredients:

300ml red wine

Zest of one Lemon

Zest of one Orange

4 Star Anise

1 Cinnamon Stick

6 Cloves

220g Caster Sugar

12g Gelatine

900ml Cream

1 Vanilla Bean

Method:

On low heat combine the wine with zests and whole spices (excluding the vanilla bean) with 55 grams of the caster sugar in a saucepan. Stir until the sugar is dissolved then leave for 15mins on low heat to let the flavors infuse. Remove from heat and strain the spices from the mixture setting aside half of the wine mixture (with spices) for a finishing drizzle. Add 5 grams of the gelatine to dissolve in the remaining (strained) wine mixture in saucepan letting it cool down a little before portioning it in to 6-8 small (oiled) ramekins or tea cups. Place in the fridge to set for AT LEAST one hour.

In another saucepan heat the cream, remaining sugar and contents of the vanilla bean together until at a simmer. Remove from heat and dissolve the rest of the gelatine (7g) in the mixture stirring occasionally until the gelatine starts to take form. Then pour the vanilla cream mixture on top of the set wine and refrigerate for AT LEAST 6hours before serving.

Serving:

Ease the edges of the ramekins/tea cups with a knife and then dipping the cup surface in bowl of hot water for 3seconds. This helps to release the contents before placing upside down on a saucer and drizzling with the chilled spiced wine reduction.

Serves six

This recipe was brought to you by Nina and Pieter, kindly translated from dutch to english for your dining pleasure.

eet smakelijk !