Recipe by Lubeca.
(Makes 3 cakes of 18cm diameter)
400g Marzipan almond paste (SCM390A)
60g Amaretto almond liquor ca. 28%
200g White chocolate SCHOK WEISS (SCC804)
120g Egg yolk
8 Sheets gelatin (SCA140)
1kg Whipped cream, unsweetened
400g Fruit pulp (for example raspberry)
200g Sugar solution (1 part water, 1 part sugar)
6 Sheets gelatin (SCA140)
Soak the gelatin in water, then dissolve it with a bit of sugar solution and mix it with the fruit pulp.
- Heat the eggs in a bain-marie and then cool by stirring.
- Mix the Marzipan almond paste and Amaretto into a smooth paste and fold in the cold egg mass.
- Mix in the melted white chocolate, then the dissolved gelatin and finally the whipped cream.
- Apply this mousse to sponge cake base in a cake ring and decorate to finish.
We suggest you reduce the amount of gelatin if the mousse is served from a bowl.