Marzipan And Poppy Seed Mousse

1. 1

   Dissolve gelatin according to the package instructions. In a pan, heat the milk with the grated marzipan and the poppy seeds, and bring to a boil, stirring. Remove from the heat. Meanwhile, beat the egg yolks and the sugar with a hand whisk, until the mixture is smooth and creamy. Next, stir in a few tablespoons of the marzipan-poppy mixture, then pour this into the pan. Heat gently, stirring, so that the mixture thickens into a custard, taking care to ensure it does not boil. Pour into a bowl and set to one side.

2. 2

   Add gelatin mixture to the hot custard and stir in thoroughly. Place the bowl in the refrigerator until the custard begins to set. Meanwhile, take the egg whites and whisk them until they are stiff and stand in peaks. Fold the whites into the cooled custard, then pour the mixture into four glasses. Leave to set in the refrigerator for at least 2 hours.

3. 3

   Toast the almonds in a dry pan until they are golden brown. Set to one side. Take the peeled orange and create skinless segments by cutting alongside the membrane that separates each segment, and lift out each piece. Just before serving, remove the mousses from the refrigerator and sprinkle over some of the toasted almonds. Garnish with the orange segments and orange zest.

* Per serving · 4 servings · Values may vary.