Marzipan noodles with raspberries

Name: Marzipan noodles with raspberries
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 4 sheets white gelatine; 20 g Pistachio kernels; 1/4 l Milk; 2 TABLESPOONS Amaretto; 200 g Marzipan raw mass; 2 Egg Yolk; 25 g Sugar; 250 g Whipped cream; 250 g frozen raspberries; 2 packages Vanillin sugar; 7-10 Tbsp Raspberries and mint

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

4 sheets white gelatine
20 g Pistachio kernels
1/4 l Milk
2 TABLESPOONS Amaretto
200 g Marzipan raw mass
2 Egg Yolk
25 g Sugar
250 g Whipped cream
250 g frozen raspberries
2 packages Vanillin sugar
7-10 Tbsp Raspberries and mint

Directions

1
Soak gelatine in cold water. Chop the pistachios. Warm milk and amaretto. Grate the marzipan and stir with the milk until smooth. Squeeze the gelatine and stir into the warm marzipan milk.
2
Put it in a cold place. Beat the egg yolks and sugar in a tall mixing bowl until creamy. Whip the cream until stiff. As soon as the marzipan milk starts to gel, fold in first the egg yolks and 3/4 of the pistachios, then the cream. Chill for at least 4 hours. In the meantime thaw the raspberries and pass them through a sieve. Mix raspberry puree and vanillin sugar. Dip spoons into hot water and cut off the cams from the marzipan mousse. Place on plates immediately.
3
In the meantime thaw the raspberries and pass them through a sieve. Mix raspberry puree and vanillin sugar. Dip spoons into hot water and cut off the cams from the marzipan mousse. Place on plates immediately. Sprinkle with remaining pistachios and decorate with raspberry sauce. Decorate as you like with raspberries and mint