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Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit Purée Recipe
Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit Purée
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Johann Lafer, Johann Lafer's Stromburg, Allemagne
Flavors of Germany
Total time: more than 2 hours

Prep. time: 30 minutes
Soaking time: 1 day
Cooking time: Under 30 minutes
Freezing time: 6 hours

Difficulty: Easy
Chef's Note

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).

For 10 servings

Fruit purée
- 75 g (3 oz.) pitted prunes
- 50 g (2 oz.) dried apricots
- 50 g (2 oz.) dried apple
- 250 ml (1 cup) Port
- 75 g (3 oz.) 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
- 2 tbsp. plum eau-de-vie or brandy

- 350 ml (1 cup + 6 tbsp.) milk
- 1 cinnamon stick
- 150 g (3/4 cup) sugar
- 6 egg yolks
- 50 g (2 oz.) raisins
- 50 g (2 oz.) currants
- 1 tbsp. icing sugar
- 25 g (1 oz.) candied lemon peel
- 25 g (1 oz.) candied orange peel
- 1 tbsp. Lebkuchen spice (see note)
- 500 ml (2 cups) cream

Chocolate Ginger Sauce
- 100 g (6 tbsp.) cream
- 150 ml (10 tbsp.) milk
- 100 g (3 1/2 oz.) couverture chocolate
- 10 g (2 tsp.) grated ginger

- 250 ml (1 cup) whipping cream
- 2 tbsp. icing sugar
- 20 g (2 tbsp.) white chocolate shavings
- 20 g (2/3 oz.) milk chocolate shavings
  1. Wash the dried fruit in lukewarm water and blot dry.
  2. 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.
  3. Remove the spices. Add the plum brandy.
  4. Add the dried fruit to the hot liquid and allow to stand for one day in a dark place.
  5. Bring the milk to a boil with the cinnamon stick and let stand for 10 minutes. Remove the cinnamon.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Warm the ingredients for the chocolate ginger sauce (cream, milk, chocolate and ginger) in a saucepan, stirring well. Strain into a bowl.
  11. 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.
  12. Purée the macerated dried fruits and gently warm the purée.
  13. Serve the stollen with the chocolate ginger sauce and dried fruit purée.
Iced Christmas Stollen with Chocolate Ginger Sauce and Warm Dried Fruit Purée 1
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