for 6 person

Mulled wine

3 dl	white wine (e.g. Chardonnay)
1	organic orange use a little grated zest and 1 tbsp of juice
30 g	ginger, finely chopped
2	cloves
1	cinnamon stick
1	star anise
70 g	sugar

Parfait

2	fresh egg yolks
3 tbsp	sugar
2 ½ dl	cream, beaten until stiff
2	fresh egg whites
1 pinch	salt
1 tbsp	sugar

Decoration

50 g	sugar
1 tbsp	water
50 g	hazelnuts

How it's done

Mulled wine

Bring the wine to the boil in a pan along with all the other ingredients up to and including the sugar. Reduce the heat, reduce the liquid to 100 ml stirring occasionally, strain into a measuring jug and allow to cool slightly.

Parfait

Using the whisk on a mixer, beat the egg yolks and sugar in a thin-sided bowl until the mixture is light in colour. Pour in the cooled mulled wine and suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Continue to whisk the mixture for approx. 4 mins. until it is frothy and traces form when it is stirred. Remove the bowl from the heat, whisk briefly, allow to cool slightly. Fold in the whipped cream. Beat the egg whites with the salt until stiff, add the sugar, beat briefly until the mixture turns glossy. Carefully fold the beaten egg whites into the mixture, transfer to the prepared tray, smooth down, cover and freeze for approx. 6 hrs.

Decoration

Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Drizzle long drops onto a sheet of baking paper using a spoon, place nuts in the caramel drops, leave to dry. Remove the parfait from the freezer, lift out of the tray, cut into slices, serve with the caramel drops.

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