Marzipan and poppy seed mousse with raspberry sauce recipe
Marzipan and Poppy Seed Mousse with Raspberry Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|2 tbsp||poppy seeds|
|300 g||whipping cream|
|400 g||raspberries, frozen|
|200 ml||dry white wine, Chardonnay|
Soak the gelatin in cold water. In a saucepan, heat the milk with poppy seeds and the chopped marzipan. Whisk with a wire whisk until smooth. Stir in the Amaretto.
In a bowl, cream together the egg yolks and the sugar. Whisk in some of the marzipan mixture. Add this to the marzipan mixture in the saucepan and carefully heat, stirring constantly, until the mixture thickens. Squeeze out the gelatin and add to the pan, whisking constantly.
Cool the mixture for approximately 45 minutes. Whisk the cream until stiff. When the marzipan mixture starts to set, fold in the whipped cream. Cool for at least 6 hours.
Caramelize the sugar in a saucepan. Deglaze with the wine and the grenadine. Add the raspberries and cook stirring until the caramel has dissolved. Pass the sauce through a sieve and allow to cool.
Dip a spoon into hot water and shape the mousse into quenelles. Spread some raspberry sauce on the plates. Place quenelles in the middle. Serve garnished with mint, cocoa powder and icing sugar.
ca. 20 min
ca. 15 min
ca. 7 hrs
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