Christmas Season Cookbook - Mamaison Hotels & Residences Winter Season Cookbook - Mamaison | Page 24
Mamaison Business & Conference Hotel Imperial Ostrava, Czech Republic
Caramelized Christmas cake
with mandarin sorbet
and plums marinated in aged balsamic vinegar
Caramelized Christmas cake
Ingredients:
Directions:
4 pieces of Christmas cake, cut to blocks size 10x5x3cm
3 large eggs, beaten
4 tbl milk
4 tbl cream
Grated lemon zest from 1 lime
Seeds from ½ vanilla pod
1 cinnamon stick
1 star anise
Butter or oil for frying
100 g powdered sugar for coating
Mix the cream, milk, lemon zest, vanilla seeds, cinnamon and anise
star in a large saucepan and bring to a boil. Once the mixture boils,
put it away from the heat and let it cool down. Then add the beaten
egg and let it stand in cold for about two hours. Meanwhile cut
Christmas cake or some other light bread into large pieces (see
ingredients). Heat enough butter/oil for frying in a pan. Soak
Christmas cake in a mixture of milk and cream, and immediately
put into melted butter or oil and fry on both sides. After removing
the Christmas cake coat it immediately in powdered sugar. In the
end use kitchen blowtorch on the edges, so the cake will have a
caramel crust on the surface.
Mandarin sorbet
Ingredients:
Directions:
0.75 kg sweet juicy mandarins
Juice from 1 lemon
100 g granulated sugar
100 ml water
3 tbl glucose
Heat water, sugar and glucose together, so we will have sugar
syrup. Squeeze mandarins to have juice and then mix it with sugar
syrup and lemon juice. Put it in plastic bowls and let it freeze. It is
important to mix the sorbet during freezing, so we will avoid large
iced crystals.
Plums marinated in aged balsamic vinegar
Ingredients:
Directions:
100 g dried plums
1dcl balsamic vinegar
1 star anise
1 cinnamon stick
Put everything in a bowl and leave in a fridge for few hours.
Serving:
First serve the caramel cake on a plate, then gnocchi of sorbet and marinated plums around it. Decorate with fresh mint
and caramel decoration.
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