Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit PuréeTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Soaking time: 1 day
Cooking time: Under 30 minutes
Freezing time: 6 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:237.5 kcal
Proteins:2.6 g
Fats:15.5 g
Carbohydrate:20.8 g
Fibers:1.2 g
Sugar:14.9 g
Cholesterol:100.1 mg
Sodium:31.8 mg
Calcium:70.3 mg
Energy:564 kcal
Proteins:6.1 g
Fats:36.7 g
Carbohydrate:49.3 g
Fibers:2.8 g
Sugar:35.5 g
Cholesterol:237.8 mg
Sodium:75.5 mg
Calcium:166.9 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
*Fruit purée
75
g
pitted prunes
50
g
dried apricots
50
g
dried apple
250
ml
port
75
g
honey (acacia honey is best)
1/2
cinnamon stick
1
clove
1
star anise
zest of 1 orange and 1 lemon
juice of 1 lemon and 1 orange
30
ml
plum eau de vie or brandy
440
ml
milk
1
cinnamon stick
150
g
sugar
6
egg yolks
50
g
raisins
50
g
currants
15
ml
icing sugar
25
g
candied lemon peel
25
g
candied orange peel
15
ml
lebkuchen spice (see note)
500
ml
cream
*Chocolate Ginger Sauce
100
g
cream
150
ml
milk
100
g
couverture chocolate
10
g
grated ginger
*Decoration
250
ml
whipping cream
30
ml
icing sugar
20
g
white chocolate shavings
20
g
milk chocolate shavings
METHOD
- Wash the dried fruit in lukewarm water and blot dry.
- Bring the port and 125 ml (1/2 cup) water to a boil with the honey, cinnamon, clove, star anise, lemon and orange zests and juices.
- Remove the spices. Add the plum brandy.
- Add the dried fruit to the hot liquid and allow to stand for one day in a dark place.
- Bring the milk to a boil with the cinnamon stick and let stand for 10 minutes. Remove the cinnamon.
- Caramelize the sugar in another pan. Add the milk to the caramel and simmer over low heat, stirring continuously until the sugar has dissolved completely. Allow to cool.
- Beat the caramel milk together with the egg yolks in a bain-marie over hot water until thick and frothy. Immediately place the mixture over ice.
- Gently toss the raisins and currants with the icing sugar. Finely dice the candied lemon and orange peel and add everything along with the lebkuchen spice into the cold mixture. Whip the cream to stiff peaks and fold into the mixture.
- Take a stollen dish and line it with plastic wrap, allowing the wrap to overhang the sides. Pour the mixture into the dish and place in the freezer for at least 6 hours.
- Warm the ingredients for the chocolate ginger sauce (cream, milk, chocolate and ginger) in a saucepan, stirring well. Strain into a bowl.
- Turn the frozen stollen upside down onto a plate. Whip the 1 cup cream with the 2 tbsp. icing sugar until firm. Place in a piping bag fitted with a star tip. Pipe rosettes onto the stollen. Sprinkle the whole thing with the white and milk chocolate flakes.
- Purée the macerated dried fruits and gently warm the purée.
- Serve the stollen with the chocolate ginger sauce and dried fruit purée.
CHEF'S NOTES
Lebkuchen Spice Mix
It is a mixture of wonderful aromatic spices, including: Cinnamon, Cloves, Allspice and Nutmeg. It is traditionaly used for baking Gingerbread (Lebkuchen).
