John Myers
Nocken from Rose-raspberry and Quark-marzipan Mousse
The perfect nocken from rose-raspberry and quark-marzipan mousse recipe with a picture and simple step-by-step instructions.
- 600 ml Cream
- 1 pack Raspberries frozen
- 200 g Marzipan raw mass
- Rose water
- 5 leaf Gelatin
- Sugar
- Soak the gelatine in cold water. Let the frozen raspberries get hot in the pot and sieve the seeds off.
- Bring the raspberry juice to the boil with 2 tablespoons of sugar. Put half of the juice away for the fruit sauce. Dissolve 5 gelatine sheets in the other half and flavor with a good dash of rose water. Entirely to taste, but not too much, otherwise it will taste too perfumed. Let the whole thing cool down a bit.
- Dissolve the marzipan in 100 ml of cream while warming in the saucepan while stirring. When the marzipan has completely dissolved in the cream and is hot, dissolve 2.5 sheets of gelatine in the hot marzipan mixture and let it cool down a little.
- Whip all the cream and divide into 2 bowls. Fold the lukewarm raspberry mixture into one half of the cream. Fold the warm marzipan mixture into the second half. Chill both in the refrigerator until the mousse is set. (Approx. 6 hours)
- Spread the fruit sauce on the plate, form 1 nock each from the rose-raspberry mousse and 1 nock from the marzipan quark mousse, place on the fruit mirror and garnish with a rose / marzipan rose.
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