Summary

Ingredients

• 4 sheets gelatin
• liter ⅛ milk
• 200 g marzipan raw mixture
• 1 tablespoon amaretto
• 1 egg (s)
• 200 g whipped cream
• 1 glass cherry (s) (sour cherries), (720ml)
• 2 tablespoon cornstarch
• 1 tablespoon sugar
• cinnamon
• some lemon balm, or orange slices for garnish

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Instructions

1. Soak the gelatine and let it swell for 10 minutes. Heat milk. Dice the marzipan and dissolve in it. Add liqueur.
2. Separate egg. Stir the egg yolks into the warm marzipan mixture. Squeeze out the gelatine and dissolve in it. Chill for 30 minutes.
3. Drain the cherries and collect the juice. Mix 4 tablespoons of juice and starch. Bring the rest of the juice to the boil with the sugar and cinnamon. Bind with strength. Fold in the cherries and let them cool.
4. When the marzipan mixture is cold, beat the egg whites until stiff. Whip the cream. And fold in separately.
5. For dumplings, pour the mousse into a bowl. Or distribute the mousse between 6 dessert bowls.
6. Garnish and serve to taste.