Mulled Wine Sorbet with “French Stollen”

…and some new year’s resultionsmulledwine sorbet

I hope you had a nice christmas break. We did – some true “FoodFamily days” in the kitchen with Eva and my mother, and the whole family around the christmas tree and the dining table. Lots of new recipe to blog in the coming weeks, lots of food and wine, but most importantly lots of fun, good conversations and long walks with our dog Ronja in winter wonderland Denmark. But the walks weren’t able to compensate for all the food, leading directly to:

Resolution #1: More sports

Remove the dust from the cross-trainer in the basement, and sign up for Pilates classes. And start the year with a few weeks of healthy, light food. Very creative resolution, I know – but i really mean it! And maybe making it public this way puts a little more pressure on myself… that can’t harm.

Getting closer to the point of this post, as the dessert for our christmas menu, we chose a mulled wine sorbet with fried stollen “french toast style”. Or better, I convinced Eva and my mother to go for it, they were not really convinced, especially by the stollen (“Christstollen” belongs to the pre-christmas time in our house. It is a typical german heavy cake with dried fruit, raisins and lots of butter – click here to read more about it). I must admit I was quite proud of my creation, especially when it was also approved by my kitchen companions. If you still have some stollen left over, this is a great dessert to make! And the sorbet – inspired by a Johan Lafer recipe, but with a christmas touch through the addition of mulled wine (or gløgg) sirup, was equally good. Which leads me to the next resolution (you will know why when you look at the picture):

Resolution #2: Improve our food photography skills

Of course Eva and I have been aware of the fact that our photos are not as great as on some other food blogs – but we’re both absolutely no photography experts. Especially now in the winter, the lighting conditions don’t make it easier. So we decided to take it serious now, get more into the technique and also invest in some basic equipment like a tripod and lamps. Let’s have a look at the picture of next year’s christmas dinner and compare (and I won’t make a sorbet then… which is a kind of a torture test to take a picture of… as fast as it melts!).

I realize my text is getting quite long… so let me get to the recipe. All in all really simple – the one “tip” to call out about the sorbet is to add one whipped egg white to the mass, which makes the whole thing much more creamy.

Enjoy the recipe – and have a happy new year! Tonight I won’t stand in the kitchen. For the first time ever, I have ordered a menu – so I have plenty of time to sit and socialize with our guests. I’ll let you know how it was!

Mulled Wine Sorbet with "French Stollen"
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 6
  • 350g frozen plums
  • 200g cranberry jam
  • 100ml mulled wine sirup/ gløgg sirup
  • cinnamon
  • 1 egg white
  • 3 slices of Christstollen
  • 3 eggs
  • 150ml milk
  • vanilla sugar
  • 2 tbsp butter
  • cinnamon
  1. For the sorbet, mix the frozen plums with the cranberry jam and the mulled wine sirup.
  2. Whip the eggwhite until foamy (not too stiff) and carefully mix it with the sorbet base. Fill into an ice maker and stir until creamy and frozen. Keep in the freezer until a few minutes before serving. If you don't have an ice maker, fill the sorbet mass into a flat container and put it into the freezer. Stir regularly (ca. every 30 minutes) and plan for enough time "freezing time".
  3. For the "French Stollen", cut the Christstollen slices into 2 halves.
  4. Mix the milk, eggs, sugar and cinnamon and let the Stollen pieces soak in the egg-milk mix for a few minutes before frying them in the hot butter.
  5. To serve, form the mulled wine sorbet with 2 spoons and cut the "French Stollen" into 2-3 pieces.


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