Marzipan noodles with raspberry sauce

Name: Marzipan noodles with raspberry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 100 g Marzipan raw mass; 150 ml Milk; 100 g Whipped cream; 1 package (60 g) Cream powder "Mousse à la Vanilla"; 250 frozen raspberries; 1 package Vanillin sugar; 2 TABLESPOONS flaked almonds; 1 TABLESPOON Icing sugar; 7-10 Tbsp Lemon balm

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

100 g Marzipan raw mass
150 ml Milk
100 g Whipped cream
1 package (60 g) Cream powder "Mousse à la Vanilla"
250 frozen raspberries
1 package Vanillin sugar
2 TABLESPOONS flaked almonds
1 TABLESPOON Icing sugar
7-10 Tbsp Lemon balm

Directions

1
Cut marzipan into fine cubes. Put milk and whipped cream in a mixing cup rinsed with hot water. 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. Fold in marzipan. Chill the mousse for at least 1 hour. Meanwhile, briefly bring the raspberries to the boil in a saucepan with 50 ml water and vanillin sugar, stirring continuously.
2
Pass through a sieve and chill. Roast the flaked almonds in a coated pan without fat until golden brown, remove. Use 2 damp teaspoons to cut 12 cams off the mousse. Arrange 3 mousse socks with raspberry sauce on 4 plates and sprinkle with almond flakes. Dust with icing sugar and decorate with lemon balm