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| Orange Marzipan Mousse – 6 servings |
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| Preparation: |
Soak the gelatin in cold water. Heat the milk, dice the marzipan and dissolve in the milk while stirring. Add the orange liqueur, almonds and orange peel. Separate the eggs and stir the egg yolks with the marzipan mixture. Squeeze excess moisture from the gelatin and then dissolve it in the marzipan mixture. Place it in the refrigerator for about 30 minutes.
Whip first the egg whites and then the cream with vanilla sugar until stiff. Fold in first the cream and then the whipped egg whites into the marzipan cream mixture. Pour it into a not too large bowl and refrigerate for at least 4 hours.
In the meantime, wash the kumquats well and cut them into slices. Carefully melt the brown sugar in a pan, then stir in the orange juice, add the kumquats and let it caramelise over a medium heat while stirring for approx. 5 minutes. Scoop out portions of the marzipan mixture and arrange them on dishes along with the kumquats and the Cuandolé. If desired, serve with lemon balm and chopped almonds.
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| Ingredients for the mousse: |
4 sheets of gelatin
250 ml milk
200 g Niederegger natural-coloured marzipan loaf
3 tbsp orange liqueur
40 g chopped almonds
2 tsp orange peel
2 eggs
200 g whipping cream
2 sachets of vanilla sugar
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| Other ingredients: |
150 g kumquats
4 tbsp brown sugar
4 tbsp orange juice
125 ml Cuandolé
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