Mini Cream Bundt Cake in a glass

Preparation

1. For the mini cream bundt cakes: mix the QimiQ Cream Base, melted butter, cream cheese, egg yolk and vanilla sugar together well. Beat the egg whites, sugar and salt until stiff. Mix the flour, cornstarch and baking powder and stir quickly into the QimiQ Cream Base mixture. Carefully fold in the beaten egg white. Pour the mixture into greased mini bundt tins and bake at 180 ° C (convection) for approx. 10 minutes.
2. For the elderberry compote: pour all the ingredients, except for the cornstarch, into a large saucepan and bring to the boil. Mix the cornstarch with a little water and add to the mixture to bind. Pour the elderberry compote into preserving jars while still hot and seal. Boil in a preheated oven at 100 ° C (convection) with plenty of steam for approx. 25–30 minutes.
3. For the iced bourbon eggnog: place all of the ingredients in a mixer (e.g. Thermomix) and mix finely. Freeze the mixture completely at approx. - 18 ° C.
4. For the espresso espuma: mix all of the ingredients in a measuring cup with a hand blender. Pour into the 0.5 l iSi® Dessert Whip through the iSi® funnel & sieve. Screw on an iSi® cream charger and shake 3 to 4 times. If the mass is too runny, shake it again.
5. Plating: Pour the elderberry compote into a glass or bowl. Place a mini cream bundt cake on top. Place a small ball of eggnog icecream in the center of the bundt cake and decorate with the espresso espuma. The dessert can be decorated with fresh fruits and mint leaves.