Summary

Ingredients

• 300 g raspberries (frozen)
• 180 g suar
• 1 tablespoon lemon juice
• 4 sheets gelatin
• 100 g marzipan
• 500 ml cream
• 2 egg (s), very fresh
• 200 g strawberries
• possibly lemon balm

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Instructions

1. Bring the raspberries, 100 g sugar and lemon juice to the boil and cook for 5 minutes. Then rub through a sieve. Pour the sauce into a sauce boat and let it cool.
2. Soak gelatin. Finely dice the marzipan and stir in 100 ml cream until smooth. Beat the rest of the cream until stiff and put in a cool place.
3. Beat the eggs and the remaining sugar in a hot water bath until lightly frothy, but do not let it get too hot. Squeeze out the gelatine and dissolve it in the egg and sugar mixture. Stir in the marzipan cream. Let cool down while stirring occasionally.
4. Fold the cream into the gelling cream and pour into glasses. Cover and chill for at least 2 hours.
5. Wash, clean and quarter the strawberries and spread on the mousse. Garnish with lemon balm and the raspberry sauce.
6. Tip: if no children are eating, stir 2 tablespoons of Italian almond liqueur (amaretto) into the marzipan cream.