Marzipan and poppy seed mousse with raspberry sauce recipe

Marzipan and Poppy Seed Mousse with Raspberry Sauce recipe

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♼ Recipe origin is unknown. Marzipan and poppy seed mousse with raspberry sauce recipe, recipe Rating: 4.8
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Ingredients

250 ml	milk
200 g	marzipan
2 tbsp	poppy seeds
60 g	sugar
2	egg yolks
4 leaves	gelatin
1 dash(es)	Amaretto
300 g	whipping cream
400 g	raspberries, frozen
80 g	sugar
200 ml	dry white wine, Chardonnay
2 cl	grenadine

Instructions

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.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 7 hrs
Grade of difficulty:
medium
Calories per portion:
n/a