Marzipan mousse with cherries and cinnamon


  • 4 sheets of gelatin
  • 125 milliliters milk
  • 200 grams raw marzipan paste
  • 1 tablespoon Amaretto
  • 1 egg
  • 200 grams cream
  • 1 can (720 milliliters ) of canned cherries
  • 2 tablespoons cornstarch
  • 1 tablespoon sugar
  • cinnamon

Preparation method (receipt)

Water gelatin and leave for 10 minutes. Heat the milk. Cut marzipan into cubes and dissolve in the milk. Devide egg, add the yolk to marzipan mass. Squeeze gelatin and add to marzipan, stir 30 minutes and cool in a refrigerator. Mix 4 tablespoons of the liquid from the cherries with starch. Mix the remaining liquid with sugar and cinnamon, bring to a boil, enter the starch, stir, boil down a bit, add the cherries, remove from heat. Beat the protein to the strong peaks. Whip cream. Mix marzipan cream with white and cream, spread by the glass, served with cherry sauce.

gelatin milk marzipan Amaretto egg cream cherry cornstarch sugar cinnamon