Hot Baked Apple with Mulled Wine Ice Cream and Gingerbread Cream

Baked apple Preheat the oven to 175 °C.

Mix the marzipan with the rum and the jam until smooth, add the chopped almonds, orange zest and cinnamon.

Cut small caps from the apples, including the stem end, hollow out the apples and fill them with the marzipan mixture. Put them in a roasting pan, put the caps again, cover with butter flakes and pour the apple juice with the spices.

Put in the oven for 30 to 40 minutes.

Gingerbread cream Cut the gingerbread into coarse pieces and pour warmed milk, gingerbread spices and vanilla sugar.

Soak the gelatine in cold water. Grate the zest of orange and lemon.

Separate one egg and use only the egg yolk. Beat a whole egg, egg yolks and sugar over a water bath until creamy, then let the squeezed gelatin melt in it.

Fold in the gingerbread, add the citrus peel and the rum. Cool slightly and gently fold in the whipped cream. Pour into glasses and place in the refrigerator for an hour. Garnish with mint and powdered sugar.

Mulled wine ice cream Separate the eggs and use only the egg yolks.

Reduce the red wine with port in a saucepan on the kitchen stove to 600 milliliters of liquid, add the mulled wine spice and set aside.

Bring the whipped cream, milk and salt to the boil once, in the meantime beat the egg yolks and sugar with a hand mixer until creamy.

Pour the hot milk on top and heat on the stove to 80°C.

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