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Marzipan and Poppy Seed Mousse with Amarettini Tartlets and Cinnamon Parfait on Fruit Dish

5 from 2 votes
Total Time 6 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 298 kcal

Ingredients
 

Mousse

  • 250 ml Milk
  • 200 g Marzipan
  • 2 tbsp Poppy
  • 60 g Sugar
  • 2 Pc. Egg yolk
  • 4 leaf Gelatin
  • 1 shot Amaretto
  • 300 g Cream
  • 5 leaf Mint fresh

Parfait

  • 2 Pc. Egg yolk
  • 100 g Sugar
  • 250 ml Cream
  • 3 tsp Cinnamon

Tartlets

  • 6 Pc. Eggs
  • 200 g Sugar
  • 10 g Vanilla sugar
  • 200 g Butter
  • 200 ml Amaretto
  • 250 g Applesauce
  • 1 Pc. Orange untreated
  • 450 g Flour
  • 10 g Baking powder
  • 125 g Amarettini almond biscuits
  • Roasted almond flakes

Raspberry fruit level

  • 200 g Raspberries
  • 40 g Sugar
  • 100 ml White wine dry
  • 2 cl Grenadine

Mango fruit level

  • 1 Pc. Mango
  • 3 Pc. Passion fruit / maracuja
  • 20 g Sugar
  • 100 ml White wine dry
  • 2 tbsp Honey

Instructions
 

Mousse

  • Soak gelatine in cold water. Heat the milk, poppy seeds and chopped marzipan. Mix the mixture with a whisk until smooth. Add the amaretto. Mix egg yolks and sugar until creamy and mix with a little of the marzipan milk mixture, then add to the saucepan and heat everything carefully while stirring until the eggs thicken. Add the squeezed gelatine and stir in well. Chill the mixture for approx. 45 minutes until it starts to thicken and then fold in the whipped cream. Chill for a good six hours.

Parfait

  • Beat egg yolks and sugar until frothy. Whip the cream until stiff and fold in the cinnamon. Mix the two masses together and pour them into a loaf pan lined with cling film. Put in the freezer for 2-3 hours.

Tartlets

  • Preheat the oven to 175 degrees top / bottom heat. Beat the eggs with the sugar and vanilla sugar until frothy. Add the softened butter and stir in. Stir in the amaretto, applesauce and the zest of an orange one after the other, then mix the flour with the baking powder and stir in as well. Finally fold in the amarettini.
  • Grease a springform pan. Then pour in the batter and bake for 50 minutes. Then cover the cake with aluminum foil and bake for another 40 minutes. Then take them out of the oven and let them cool down.

Fruit mirror

  • For the raspberry mirror, caramelize the sugar in a saucepan and then deglaze with white wine. When the alcohol has boiled off, add the frozen raspberries and reduce together with the grenadine. Let the whole thing cool down and then pass through a sieve and put in a cool place. The mango passion fruit mirror is made in the same way, only you take a little less sugar and add a little honey and leave out the grenadine.

Serving

  • All of these components can be prepared wonderfully so that you only have to serve them at the end. We recommend using an oblong plate for this. Simply shape the mousse into dumplings with a wet tablespoon and garnish with a mint leaf. Remove the cake from the springform pan and cut out small tartlets with a serving ring and sprinkle them with powdered sugar and flaked almonds. Remove the parfait from the loaf pan and cut it into slices, then sprinkle them with a little cinnamon and finally apply a fruit mirror to each long side of the plate.

Nutrition

Serving: 100gCalories: 298kcalCarbohydrates: 34.9gProtein: 4.4gFat: 13.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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