Blueberry Marzipan Dream

AUTHOR
Eunice Scott
DIFFICULTY
very easy
RATING
3 3
Create a crispy-creamy almond feast: marzipan in the berry compote and crumbled Amarettini on top
COOK TIME
30 mins
TOTAL TIME
150 mins

Ingredients

Servings: 4
  • 1 Vanilla pod
  • 50 g Marzipan paste
  • 100 ml apple juice
  • 50 g Sugar
  • 2 TABLESPOONS Sugar
  • 400 g Blueberries
  • 2 sheets Gelatine
  • 200 g ripened cream
  • 200 g Whipped cream
  • 25 g Amarettini

Directions

  1. 1

    For the compote, cut the vanilla pod lengthwise and scrape out the pulp. Coarsely grate the marzipan. Boil up apple juice, vanilla pod and 50 g sugar in a pot. Add marzipan and dissolve in it. Rinse blueberries, stir in, bring to the boil and simmer for about 2 minutes. Let the compote cool down.

  2. 2

    In the meantime soak the gelatine. First mix sour cream, 2 tablespoons of sugar, vanilla pulp and cream, then beat until stiff. Squeeze the gelatine, dissolve in a small pot. Stir in 2 tbsp. cream, then stir into the rest of the cream. Finely puree half of the compote, stir into the cream in streaks. Chill the cream for about 15 minutes.

  3. 3

    Amarettini crumble. Remove the vanilla pod from the compote. Arrange compote and cream and sprinkle with amarettini.

Nutrition Facts

KCAL
440 kcal
CARBS
37 g
FATS
29 g
PROTEINS
6 g