Summary

Ingredients

• 3 sheets gelatine, white
• 20 g pistachios
• 175 ml milk
• 2 tablespoon amaretto
• 150 g marzipan, raw mixture
• 2 egg yolks
• 1 tablespoon sugar
• 200 ml cream
• 200 g raspberries (frozen)
• 2 packs vanilla sugar
• 4 sweets to garnish (little chocolate bunnies at Easter or little Santa Clauses at Christmas)

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Instructions

1. Soak the gelatine in cold water. Finely chop the pistachios. Warm milk with amaretto (do not boil!). Grate the marzipan and stir in the amaretto milk until smooth. Squeeze out the gelatine and dissolve it in the warm milk. Chill milk for 20 minutes.
2. Beat egg yolks and sugar in a tall mixing bowl until creamy. Whip the cream. As soon as the marzipan milk begins to gel, fold in first the egg yolk, then ¾ of the pistachio nuts, then the cream. Chill for approx. 4 hours.
3. Thaw the raspberries. Put some aside for decoration, strain the rest through a sieve. Mix the raspberry pulp and vanillin. Dip 2 tablespoons in hot water and use them to peel off the lumps of gelatin.
4. Arrange with the raspberry sauce on the plate. Sprinkle with the rest of the pistachios. Serve garnished with the rest of the raspberries, a chocolate bunny each and, if necessary, mint.