Marzipan Mousse With Fruit Compote – a delicious recipe with gelatin, milk, almond paste, heavy cream, raisins, wine moscatel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put the gelatin sheets completely into cold water to soak.
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
Stir in the soaked and drained gelatin sheets. Turn off the heat and let cool to 30 C.
4
While cooling, whip the cream into stiff peaks.
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
Line individual serving dishes with plastic wrap. Pour the mousse into each dish.
7
Refrigerate until cool then transfer to the freezer for 24 hours.
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
Refrigerate the compote for 24 hours.
10
The next day, unmold the mousse and top with the fruit compote.
855
kcal
Calories
80
g
Fat
22
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 sheets gelatin, 1 1/3 cups milk, 9/16 pound marzipan almond paste, 2 1/8 cups heavy cream, and more.
Yes, Marzipan Mousse With Fruit Compote falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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