Marzipan Mousse

For the marzipan mousse, first soak the gelatin in cold water.

Finely grind the almond kernels in the cutter. Add the powdered sugar and bitter almond flavoring and continue to mix briefly. Add the maraschino and whisk until a viscous mass is formed. Pour into a large enough bowl and mix with the 3 tablespoons of whipped cream to form a cream. Whip the remaining whipped cream until stiff and mix with the marzipan mixture.

Bring a little water to the boil in a small pan. Put the slightly squeezed gelatin sheets in a ladle, place it in the hot water bath. Stir until gelatin is dissolved, add to cream and mix well. Whip egg whites to stiff peaks, stir in and pour into ramekins. Allow to set in the refrigerator.

Garnish the marzipan mousse with caramelized fruit and mint before serving.

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