Marzipan-poppy seed mousse

Name: Marzipan-poppy seed mousse
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp - 4 sheets white gelatine; 7-10 Tbsp - 150 g marzipan paste; 7-10 Tbsp - 1⁄4 l Milk; 7-10 Tbsp - 2 slightly heaped tablespoons (approx. 30 g) of ground poppy seeds; 7-10 Tbsp - 2 fresh eggs (Gr. M); 7-10 Tbsp - 2 heaped tablespoons (40 g) sugar; 7-10 Tbsp - 200 g whipped cream; 7-10 Tbsp - 2 tablespoons flaked almonds; 7-10 Tbsp - 1 organic orange; 7-10 Tbsp - Icing sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp - 4 sheets white gelatine
7-10 Tbsp - 150 g marzipan paste
7-10 Tbsp - 1⁄4 l Milk
7-10 Tbsp - 2 slightly heaped tablespoons (approx. 30 g) of ground poppy seeds
7-10 Tbsp - 2 fresh eggs (Gr. M)
7-10 Tbsp - 2 heaped tablespoons (40 g) sugar
7-10 Tbsp - 200 g whipped cream
7-10 Tbsp - 2 tablespoons flaked almonds
7-10 Tbsp - 1 organic orange
7-10 Tbsp - Icing sugar

Directions

1
Soak the gelatine in cold water. Grate the marzipan, bring to the boil with milk and poppy seeds while stirring. Remove from the stove. Separate eggs. Stir egg yolks and sugar until creamy. First stir in 2 tbsp. marzipan mixture and then stir everything into the rest of the marzipan mixture.
2
Carefully heat while stirring (do not heat up.
3
boil) until the cream thickens.
4
Squeeze the gelatine and dissolve in the hot cream. Chill until it is semi-solid. Beat egg whites and cream separately until stiff, fold in. Serve in four glasses. Chill for at least 4 hours.
5
Roast the almonds in a pan without fat. Wash the orange and grate dry. Peel the shell into strips (zest) or peel off some of the shell.
6
and cut finely. Then peel the orange so that the white skin is completely removed. Cut out the fillets. Decorate the mousse with almonds, icing sugar, orange fi lets and peel.