Marzipan poppy seed mousse with raspberry sauce

Ingredients for 4 servings:

• 250 ml milk
• 2 tbsp poppy seeds
• 200 g marzipan, finely chopped
• 1 shot of Amaretto
• 2 egg yolks
• 60 g sugar
• 4 sheets of gelatin
• 300 g cream, stiffly whipped
• 80 g sugar
• 200 ml white wine
• 2 cl grenadine
• 400 g raspberries, frozen
• e.g. mint
• n. B. cocoa powder
• e.g. powdered sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 15 minutes; Total time approx. 6 hours 45 minutes

Soak the gelatin in cold water. Heat the milk, poppy seeds, and finely chopped marzipan. Whisk until smooth, then add the Amaretto. Whisk the egg yolks and sugar until creamy and combine with a little of the marzipan milk. Then add to the saucepan and heat gently, stirring constantly, until the eggs thicken. Add the squeezed-out gelatin and mix well. Chill the mixture for about 45 minutes, until it begins to thicken. Then fold in the whipped cream and chill the cream for a good six hours. Caramelize the sugar in a saucepan, deglaze with wine, and add the grenadine. Add the raspberries and simmer briefly. Then strain the sauce through a sieve and chill. Scoop dumplings from the mousse using a spoon dipped in warm water and serve. Pour on some of the sauce and decorate with mint, cocoa powder, and icing sugar.