Marzipan-poppy seed mousse

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Coarsely grate the marzipan. Heat milk, poppy seeds and marzipan in a pot. Bring to the boil once while stirring and remove from the heat. Separate the eggs. Whisk egg yolks and sugar with the whisk of the hand mixer until thick and creamy. Stir in some marzipan-poppy seed mixture. Add the egg cream to the remaining poppy seed mixture in the pot. Carefully heat everything while stirring until the mixture thickens a little more (but do not let it boil). Pour into a bowl

2. 2

   Squeeze the gelatine, stir into the hot cream. Chill until the cream begins to gel. Whip egg whites first, then cream until stiff. Fold both into the poppy seed cream. Pour into 4 glasses (each containing approx. 300 ml) and chill for at least 2 hours

3. 3

   Roast the almonds in a pan without fat until golden brown, take them out. Wash the orange, rub dry and remove the zest. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Just before serving, place almonds in the glasses and dust with icing sugar. Decorate with orange fillets and zests

4. 4

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
570 kcal

CARBS
34 g

FATS
41 g

PROTEINS
16 g