Marzipan mousse on cinnamon-cherries

Name: Marzipan mousse on cinnamon-cherries
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4 sheets white gelatine; 1/8 Milk; 200 g Marzipan raw mass; 1-2 TABLESPOONS Amaretto liqueur; 1 Egg (Gr. M); 200 g Whipped cream; 1 glass (720 ml) Sour cherries; 2 slightly heaped Tbsp; 7-10 Tbsp Cornstarch; 1 TABLESPOON Sugar; 7-10 Tbsp some cinnamon; 3 TSP crushed pistachios; 7-10 Tbsp lemon balm, orange slices and peel

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

4 sheets white gelatine
1/8 Milk
200 g Marzipan raw mass
1-2 TABLESPOONS Amaretto liqueur
1 Egg (Gr. M)
200 g Whipped cream
1 glass (720 ml) Sour cherries
2 slightly heaped Tbsp
7-10 Tbsp Cornstarch
1 TABLESPOON Sugar
7-10 Tbsp some cinnamon
3 TSP crushed pistachios
7-10 Tbsp lemon balm, orange slices and peel

Directions

1
Soak the gelatine. Heat milk. Dice marzipan and dissolve in it. Add liqueur.
2
Separate the egg. Stir the egg yolk into the warm marzipan mixture. Squeeze the gelatine and dissolve in it. Chill for about 30 minutes. Beat cream and egg white separately until stiff, fold in. For dumplings, fill the mousse into a bowl. Or divide the mousse into 6 dessert bowls. Chill for at least 3 hours
3
Drain the cherries, collect the juice. Mix 4 tablespoons of juice and starch. Boil up the rest of the juice, sugar and possibly cinnamon. Bind with starch. Fold in the cherries and let them cool down
4
Possibly shape the mousse into cams. Serve with the cherry sauce. Sprinkle with pistachios and decorate if necessary