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🍰 Marzipan Poppy Seed Mousse with Raspberry Sauce

383 kcal · 45 min · 4 servings

Ingredients

• 250 ml milk
• 2 tbsp poppy seeds
• 200 g marzipan (small chopped)
• 1 splash Amaretto
• 2 egg yolks
• 60 g sugar
• 4 sheets gelatin
• 300 g cream (stiffly whipped)
• 80 g sugar
• 200 ml white wine
• 2 cl grenadine
• 400 g raspberries (frozen)
• to taste mint
• to taste cocoa powder
• to taste powdered sugar

Instructions

1. 1. Place the gelatin sheets in a bowl of cold water.
2. 2. Put the milk, poppy seeds, and chopped marzipan into a pot.
3. 3. Heat the mixture and stir it smooth with a whisk.
4. 4. Stir the Amaretto into the warm mixture.
5. 5. Beat the egg yolks with the sugar until creamy.
6. 6. Take some of the marzipan-milk mixture and stir it into the egg yolks.
7. 7. Pour the egg yolk mixture back into the pot with the rest of the liquid.
8. 8. Heat everything gently while stirring constantly until the mixture thickens.
9. 9. Squeeze the soaked gelatin well and stir it into the hot cream.
10. 10. Place the bowl with the cream in the refrigerator for about three-quarters of an hour.
11. 11. Check if the cream starts to set.
12. 12. Whip the cream until firm.
13. 13. Gently fold the whipped cream into the set cream.
14. 14. Place the finished mousse in the fridge for about six hours.
15. 15. Put the sugar in a pot and caramelize it.
16. 16. Deglaze the caramel with wine.
17. 17. Stir the grenadine into the liquid.
18. 18. Add the raspberries to the sauce.
19. 19. Let the raspberries simmer briefly.
20. 20. Strain the sauce through a fine sieve.
21. 21. Chill the raspberry sauce.
22. 22. Dip a spoon into warm water.
23. 23. Scoop quenelles of the mousse with the moist spoon.
24. 24. Plate the mousse quenelles.
25. 25. Add some raspberry sauce.
26. 26. Decorate the dish with mint.
27. 27. Sprinkle some cocoa powder over it.
28. 28. Finally, dust the dish with powdered sugar.

Nutrition per serving

• kcal: 383
• Protein: 5 g · Fett/Fat: 22 g · Carbs: 38 g