Marzipan mousse on raspberry puree

Name: Marzipan mousse on raspberry puree
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 75 g Marzipan raw mass; 150 ml cold milk; 100 g Whipped cream; 1 pack of Cream powder "Mousse à la Vanilla" (without boiling; f. 1/4 l milk); 250 g frozen raspberries; 2 TABLESPOONS flaked almonds; 1 package Vanillin sugar; 7-10 Tbsp Icing sugar

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

75 g Marzipan raw mass
150 ml cold milk
100 g Whipped cream
1 pack of Cream powder "Mousse à la Vanilla" (without boiling; f. 1/4 l milk)
250 g frozen raspberries
2 TABLESPOONS flaked almonds
1 package Vanillin sugar
7-10 Tbsp Icing sugar

Directions

1
Roughly grate the marzipan. Put milk and cream into a hot rinsed mixing bowl. Add cream powder and whisk with the whisk of the hand mixer first for 1 minute on lowest setting, then for 3 minutes on highest setting until creamy. Fold in the marzipan. Cover the mousse and chill for at least 1 hour.
2
Defrost the raspberries. Roast almonds without fat until golden brown. Remove. Puree raspberries and mix with vanilla sugar
3
Cut 8-12 cams from the mousse with 2 moistened tablespoons. Serve with raspberry puree. Sprinkle with almonds and icing sugar