Christmas Ball Dessert with Marzipan Mousse and Plum Jam

Finely chop the couverture. Bring some water to a boil in a saucepan, then turn off the stove. Now put 2/3 of the couverture in a metal bowl and place it over the hot water bath. Stir until the couverture has melted. Then remove the couverture from the water bath and stir in the remaining third until it has melted. Now the couverture has the perfect temperature for further processing.

Now fill a little more than 1 tablespoon of the tempered couverture into the plastic balls. Each ball should be about a quarter to a third filled with the couverture. Seal the ball and rock it back and forth so that the couverture can spread. If necessary, tape it shut to prevent it from opening.

Now put the balls in the freezer and turn them over and over again for the first 3-4 minutes so that the couverture can spread evenly. Let the balls set for about 4 hours. You can see from the outside whether they have detached from the plastic ball.

Remove the chocolate ball from the plastic and, if necessary, carefully cut the seam so that the ball is smooth.

Now heat a perforated nozzle (stainless steel) over a candle and use it to carefully burn a 12 mm hole in the ball. Carefully place the ball on a shish kebab stick or a blunt wooden stick and place it in the refrigerator for 15 minutes if it has become warm.

Line the kitchen counter with some kitchen paper and put on disposable gloves. Now spray the ball with the food paint spray. Alternatively, you can spray the spray on your hands and gently rub it into the ball. This means that less paint is used. Let the balls dry well.

Knead the modeling chocolate until soft and roll it out 1 cm high. Cut out 8 cylinders with a perforated nozzle. Now roll out the rest of the modeling chocolate very thinly and cut out stars or flowers and stick them over the cylinder so that the pendant is nicely decorated. Now cut out 8 large flowers and form thin strands from the rest and glue them to the pendants with edible glue. Spray everything with food metallic spray and let it dry.

Roll out the gum paste very thinly, cut 1 cm wide strips and label them e.g. with "Merry Christmas". Poke a hole as a trailer hole and lay it over pins and let it dry in waves.

Heat the couverture again and put 1 teaspoon of the couverture on baking foil and stick a decorative ball on top. Now glue all the balls to the baking foil so that they don't tip over when filling. Let the couverture set.

Now the decoration ball is prepared and the filling can be made.

Drain the plums and collect the juice in a saucepan. Roughly cut the plums into pieces. Mix the plum juice with the lemon juice, cinnamon stick and starch and bring the juice to a boil. Add the plums and puree the compote. If it is too firm, you can also add water, juice, amaretto or red wine. Cover and let the plum jam cool down.

Finely grate the marzipan. Mix it with the egg white in a metal bowl. Place the metal bowl over a hot water bath and heat the marzipan mixture for 5 minutes, stirring constantly. In this way the egg white is pasteurized and germs are killed.

In the meantime, boil the agaragar with the water and let it simmer for 2 minutes.

Whip the cream until stiff and refrigerate for a moment.

Now take the marzipan mass off the water bath and stir it for about 5-10 minutes with the hand mixer or the food processor, until the mass cools down a bit. In a thin stream, add the warm agaragar and stir it in well. Now fold in the cream and poppy seeds.

Fill the plum jam into a piping bag with a perforated nozzle. Fill the balls about halfway with the plum jam. Fill the marzipan mousse into another piping bag and fill the ball completely with it. Seal each ball with a small dab of white chocolate. Glue the punched out flower over it and then the pendant. Chill the balls for about 2 hours.

Hang the lettering on the pendant with a golden thread and serve the balls cold.