Marzipan Mousse With Fruit Compote

1. 1

   Put the gelatin sheets completely into cold water to soak.

2. 2

   In a pot, heat the milk to 50 degrees Celsius. Cut in pieces of the marzipan and make smooth with an immersion blender.

3. 3

   Stir in the soaked and drained gelatin sheets. Turn off the heat and let cool to 30 C.

4. 4

   While cooling, whip the cream into stiff peaks.

5. 5

   In about 5 or 6 batches, pour the milk mixture over the whipped cream and fold it in until all the milk is used.

6. 6

   Line individual serving dishes with plastic wrap. Pour the mousse into each dish.

7. 7

   Refrigerate until cool then transfer to the freezer for 24 hours.

8. 8

   The same day you make the mousse, make the fruit compote. Place the apricots and raisins into a pot and add enough wine to completely cover them. Simmer on low heat until the fruit is soft and the wine has reduced.

9. 9

   Refrigerate the compote for 24 hours.

10. 10

    The next day, unmold the mousse and top with the fruit compote.

* Per serving · 4 servings · Values may vary.