Blueberry Marzipan Dream

Name: Blueberry Marzipan Dream
Cook time: 30 min
Total time: 2 h 30 min
Yield: 4
Ingredients: 1 Vanilla pod; 50 g Marzipan paste; 100 ml apple juice; 50 g Sugar; 2 TABLESPOONS Sugar; 400 g Blueberries; 2 sheets Gelatine; 200 g ripened cream; 200 g Whipped cream; 25 g Amarettini

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Create a crispy-creamy almond feast: marzipan in the berry compote and crumbled Amarettini on top

COOK TIME
30 mins

TOTAL TIME
150 mins

Ingredients

Servings: 4

1 Vanilla pod
50 g Marzipan paste
100 ml apple juice
50 g Sugar
2 TABLESPOONS Sugar
400 g Blueberries
2 sheets Gelatine
200 g ripened cream
200 g Whipped cream
25 g Amarettini

Directions

1
For the compote, cut the vanilla pod lengthwise and scrape out the pulp. Coarsely grate the marzipan. Boil up apple juice, vanilla pod and 50 g sugar in a pot. Add marzipan and dissolve in it. Rinse blueberries, stir in, bring to the boil and simmer for about 2 minutes. Let the compote cool down.
2
In the meantime soak the gelatine. First mix sour cream, 2 tablespoons of sugar, vanilla pulp and cream, then beat until stiff. Squeeze the gelatine, dissolve in a small pot. Stir in 2 tbsp. cream, then stir into the rest of the cream. Finely puree half of the compote, stir into the cream in streaks. Chill the cream for about 15 minutes.
3
Amarettini crumble. Remove the vanilla pod from the compote. Arrange compote and cream and sprinkle with amarettini.