Geeister Stollen

Ingredients

• 60 g shelled almond kernels
• 60 g pistachio kernels
• 130 g sugar
• 3 eggs
• 1 vanilla pod
• 60 g powdered sugar
• 120 g white couverture chocolate
• 300 ml whipping cream
• 1 tsp Lebkuchen spice
• 1 tsp lemon juice
• plant oil (for the mold)
• 40 g milk chocolate
• 600 g cherries (canned)
• 1 cinnamon stick
• 2 tbsp sugar
• 2 tbsp vanilla sugar
• 100 ml dry red wine
• 1 tsp Cornstarch

Instructions

1. 1.

   Coarsely chop the almonds and pistachios together. Lightly caramelize the sugar in a pan, add the nuts, and mix. Spread the nut‑caramel on parchment paper to cool. Then break it into brittle by pounding with a rolling pin in a freezer bag.

2. 2.

   Separate the eggs; place the whites in a large bowl and keep cold. Beat the yolks in a whisking vessel. Split the vanilla pod lengthwise and scrape out the seeds. Add the seeds and powdered sugar to the yolks. Whisk over a hot water bath until thick and frothy. Melt the white couverture over another bain‑marie and stir into the yolks, then chill quickly in ice water.

3. 3.

   Whip the cream with Lebkuchen spice until stiff and fold into the cold egg mixture. Beat the whites with lemon juice until stiff and fold into the batter. Fold in about half of the nut brittle.

4. 4.

   Brush the stollen mold with oil and line with cling film. Melt milk chocolate, spread thinly on the mold, and let dry for a few minutes. Pour the ice cream mixture into the mold and smooth. Sprinkle remaining brittle on top and press lightly. Cover with film and freeze completely for at least 6 hours.

5. 5.

   About 20 minutes before serving, prepare the cherry compote: drain the cherries and pour the juice into a pot. Add cinnamon stick, sugar, vanilla sugar, and red wine. Stir in cornstarch dissolved in 2–3 tbsp of juice. Bring to a boil, stir in starch, simmer for 1–2 minutes, then remove from heat and keep warm.

6. 6.

   Take the ice cream out of the freezer about 10 minutes before serving and let it soften slightly. Dump it onto a plate, peel off the film. Dip a large knife in warm water before slicing to serve with cherry compote.