Amaretto Mousse with Cinnamon Plums
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 10 plum (s), TK
- 80 g suar
- 200 ml red wine
- 1 ½ pinch cinnamon
- 3 egg yolks
- 80 g suar
- 75 ml amaretto
- 4 sheets gelatin
- 200 g mascarpone or quark
- 200 g cream, whipped
- 100 g amarettini
Print Recipe
Pin Recipe Instructions
- Caramelize sugar in a saucepan, deglaze with wine and add cinnamon. Let it boil down a little, add the plums. After the plums have pulled through a little, put the compote in the fridge.
- Soak the gelatine in cold water. Beat the sugar, egg yolks and amaretto on a warm water bath with a whisk until creamy. Then add the gelatine to the warm mixture and stir in the mascarpone / quark. To cool down, stir cold in a bowl with ice water. As soon as the mass has set, the cream can be folded in. Then put the mixture in the refrigerator for at least two hours.
- Serving:
- Then fill the cooled amaretto mousse into glasses with a piping bag. Then put on the amarettinis, if you like, you can sprinkle them with a little amaretto, and finally pour the plums over them.
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