Almond Mousse with Stewed Plums
- For the mousse
- 200 grams
- 500 grams
- 4 sheets
- 1 pinch
- 1 packet
- 4 tablespoons
- 2 tablespoons
For the mousse: Chop the marzipan coarsely. Transfer to a small saucepan along with 250 grams (approximately 1 cup) cream and stir over medium heat until the marzipan is completely dissolved.
Bloom the gelatin in cold water. Separate the eggs. Whisk the egg yolks and marzipan cream together. Gently heat until the mixture thickens. Squeeze out the excess water from the gelatin and stir into the custard until it melts.
Transfer the custard to an ice bath and stir until cold. Meanwhile, whip the egg whites until stiff with the salt.
Whip the remaining cream with the vanilla sugar until stiff. Stir in the Amaretto and lemon juice then fold into the custard along with the whipped egg whites. Chill for at least 4 hours.
For the stewed plums: Rinse and pit the plums. Transfer to a saucepan along with the cinnamon, red wine, sugar and lemon zest. Bring to a boil then reduce the heat and simmer over low heat for 10 minutes. Let the plums cool in the cooking liquid then remove the cinnamon stick and lemon zest. Serve with the mousse.