Christmas Eve is the day for me to get most of my prepwork in the kitchen done.
First step of the day was preparing the mulled wine. Since it is very cold outside, getting is cold in a very short time was no effort.
Pour the wine in a small pot, add the spices, the honey, ginger and thick slice of orange to it. Heat it up, but don't let it boil. Cut the heat and let it sit 20 minutes. Take out all the stuff and let the mulled wine cool down completely.
Over a Bain marie or pot of boiling water use a heatproof bowl. Add egg yolks and sugar and start whisking with an electric hand whisk. The cream should get white and start to thicken.
Pour 100 ml of the cold wine in and whisk until you have a foamy silky mass.
Beat the double cream to soft peaks and stir it in. Fill in dessert bowls and let it set in the fridge minimum 3 hours.
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