Marzipan mousse on cinnamon cherries

Ingredients for 6 servings:

• 4 sheets of gelatin
• ⅛ liter milk
• 200 g marzipan paste
• 1 tbsp Amaretto
• 1 egg(s)
• 200 g whipped cream
• 1 jar cherry(s) (sour cherries), (720ml)
• 2 tbsp cornstarch
• 1 tbsp sugar
• e.g. cinnamon
• some lemon balm or orange slices for garnishing

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Soak the gelatine and let it swell for 10 minutes. Heat the milk. Dice the marzipan and dissolve it in it. Add the liqueur. Separate the egg. Stir the egg yolk into the warm marzipan mixture. Squeeze out the gelatine and dissolve it in the mixture. Chill for 30 minutes. Drain the cherries and reserve the juice. Mix 4 tablespoons of the juice with the cornstarch. Bring the remaining juice to a boil with the sugar and cinnamon. Thicken with the cornstarch. Fold in the cherries and let cool. When the marzipan mixture is cold, beat the egg whites until stiff. Whip the cream until stiff. Fold in separately. To make dumplings, pour the mousse into a bowl. Or divide the mousse between 6 dessert bowls. Garnish to taste and serve.