Marzipan Mousse with Cinnamon Plums

Ingredients

• 200 g marzipan base
• 500 g whipping cream
• 4 sheets of white gelatin
• 3 eggs
• 1 pinch salt
• 1 packet vanilla sugar
• 4 tbsp amaretto
• 2 tbsp lemon juice
• 500 g plums
• 1 stick cinnamon
• 150 ml red wine
• 2 tbsp raw sugar
• 1 piece untreated lemon zest
• a few lemon balm leaves (for garnish)

Instructions

1. 1.

   Coarsely chop the marzipan base with a knife. Add 250 g cream and the marzipan to a pot and heat, stirring constantly over low to medium heat until fully dissolved.

2. 2.

   Soak gelatin in cold water. Separate the eggs. Whisk yolks into the marzipan cream. Continue heating until the mixture thickens, then dissolve the gelatin into the hot cream.

3. 3.

   Place the marzipan cream over ice water and stir until cool. Meanwhile beat egg whites with salt to stiff peaks.

4. 4.

   In a bowl whip 250 g cream with vanilla sugar until stiff. Stir Amaretto and lemon juice into the cooled marzipan cream. Fold in the whipped cream and fold in the beaten egg whites. Chill the mousse for at least four hours.

5. 5.

   Wash and pit plums. Combine them with cinnamon, red wine, sugar, and lemon zest in a pot. Bring to a boil and simmer gently for ten minutes. Let the plum mixture cool. Remove the cinnamon stick and lemon zest.