Buy all ingredients right below the recipe
Ingredients
- 130 g plant-based white chocolate
- 70 Niederegger Marzipan Klassiker vegan
- 70 ml plant-based milk
- 130 ml plant-based whipping cream
- 2 tbsp Amaretto
- 300 g berries of choice
- 35 g powdered sugar
- 100 ml blackcurrant juice
- 1 tsp cornstarch
Preparation
- 1Finely chop the plant-based white chocolate and marzipan. Bring plant-based milk to a boil, remove from the hob, and dissolve the chocolate and marzipan in it while stirring. Pour into a bowl and chill for 1 hour.
- 2Whip plant-based whipping cream until stiff. Stir 2 tbsp of the cream and 1 tbsp Amaretto into the marzipan mixture, then carefully fold in the rest. Pour the mixture into a bowl. Chill for at least 4 hours, but preferably overnight.
- 3Wash the berries. Caramelize powdered sugar in a pot until golden brown. Deglaze with blackcurrant juice and cook until the sugar is dissolved. Whisk 1 tsp cornstarch and 2 tbsp Amaretto until smooth, add to the boiling juice and bring to a good boil again. Add the berries and remove from the hob.
- 4Let cool. Fill the mousse into small bowls, pour the berry sauce over it and decorate with a few fresh berries.
