Mulled Wine Cream

Sieve the boiled mulled wine. Mix egg yolks, add one third of the mulled wine and stir until creamy. Melt the light butter, add the flour and cook briefly until soft. Extinguish with the remaining mulled wine and stir to a cream. Immediately mix with the egg yolk cream.

Cool the cream.

Next, mix the cream with the sugar and curd cheese, perfume with rum. Refrigerate.

This cream can also be served with compote, e.g. pear or apple compote.

Mulled wine: crumble the cinnamon stalks. Put all ingredients in a frying pan and simmer for 5 minutes at low temperature. Then boil the mulled wine at high temperature to as much liquid as called for in the recipe above.

Our tip: Use high quality red wine for an extra fine taste!

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