Summary

Ingredients

• 250 ml milk
• 200 g marzipan
• 2 tablespoon poppy seeds
• 60 g suar
• 2 egg yolks
• 4 sheets gelatin
• 1 shot amaretto
• 300 g cream
• 400 g raspberries, frozen
• 80 g suar
• 200 ml white wine
• 2 cl grenadine

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Instructions

1. Soak the gelatine in cold water.
2. Heat the milk, poppy seeds and chopped marzipan. Beat the mixture with a whisk until smooth, then add the amaretto. Mix together egg yolks and sugar until creamy and mix with a little of the marzipan milk, then add to the saucepan and heat everything carefully while stirring until the eggs thicken. Add the squeezed gelatine and stir well. Chill the mixture for about three quarters of an hour until it starts to bind. Then fold in the whipped cream and chill the cream for a good six hours.
3. Caramelize the sugar in a saucepan, deglaze with wine and add the grenadine. Add the raspberries and let simmer. Then strain the sauce through a sieve and chill.
4. Cut off the mousse with a spoon dipped in warm water and serve. Pour some sauce and decorate with mint, cocoa powder and powdered sugar.