White Chocolate Marzipan Mousse

Chop cooking chocolate, dice marzipan paste. Melt both with half of the whipped cream in a medium saucepan over medium heat while stirring. Then perhaps crush.

Pour marzipan whipped cream through a sieve into a suitable bowl. Cover and set aside to cool for about one hour.

Soak gelatine in cold water. Boil passion fruit juice (set aside about 1/5), lime juice or juice of one lemon and powdered sugar.

Stir cornstarch into juice set aside until smooth, use to thicken passion fruit sauce.

Rinse, dry and clean strawberries. Then cut them lengthwise into slices and marinate them in the passion fruit sauce.

Squeeze gelatin and let it melt according to package instructions. Stir 2-3 tablespoons of the cold chocolate-marzipan whipped cream into the gelatine. Then stir the gelatin mixture with the remaining chocolate marzipan whipped cream. Chill until the mixture begins to gelatinize (5-8 min).

Whip remaining whipped cream until stiff, fold into gelling mixture. Pour into a suitable bowl or possibly spread evenly on dessert molds, refrigerate in about 3 hours.

Turn out the chocolate-marzipan mousse onto plates or arrange it in portions. Serve with the marinated strawberries. Garnish with mint leaves and white chocolate shavings to taste.

Tip: Feel free to use better chocolate – the more delicious s

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