Marzipan Chocolate Mousse with Red Berry Compote

Ingredients

• 500 g mixed berries
• 500 ml red currant juice
• 2 packets vanilla sugar
• 2 tbsp Cornstarch
• 4 sheets white gelatin
• 200 g white couverture chocolate
• 100 g marzipan core mass
• 100 ml milk
• 2 egg yolks (M)
• 1 tsp lemon zest
• 200 ml whipping cream
• 2 tbsp almond flakes
• mint (for garnish)

Instructions

1. 1.

   Wash and rinse the berries, then remove stems with a fork. Boil the currant juice with vanilla sugar. Whisk cornstarch into a little cold water until smooth. Stir this mixture into the hot currant liquid and bring to a boil while stirring once. Add the berries, let them steep for a few minutes, then allow the red compote to cool.

2. 2.

   Soak gelatin in cold water. Chop the couverture chocolate and place it in a bowl. Melt over a double boiler. Cut marzipan into small pieces. Warm the milk, add the marzipan, and blend with an immersion blender until smooth. Squeeze out excess water from the gelatin and dissolve it in the mixture. Whisk egg yolks until fluffy, then gradually fold in the marzipan-milk blend. Stir in the melted chocolate and lemon zest. Let the mixture cool while stirring. Beat the cream stiffly and fold it in. Refrigerate.

3. 3.

   Toast almond flakes in a dry pan without oil. Portion the marzipan chocolate mousse and serve alongside the red compote. Sprinkle with almonds and garnish with mint.