Marzipan Cream with Caramel Amaretto Sauce

Cut marzipan into cubes. Separate the eggs. Beat egg yolks, 2 tablespoons sugar and marzipan in a baking bowl until creamy. Fold in the milk. Separately, whip egg whites and whipped cream until stiff.

Squeeze the soaked gelatine, let it melt and stir into the marzipan cream. When the cream begins to gelatinize, fold in the snow and whipped cream, pour into a large enough bowl. Leave to cool for 2 hours.

For the sauce, caramelize remaining sugar in a frying pan. Extinguish with hot water and liqueur.

Add juice of one lemon, butter and almond kernels. Simmer briefly on low heat.

Lift out almond kernels with a skimmer, place on an oiled aluminum foil form. Cool the sauce.

Spread the almond kernels evenly on the cream and pour some of the sauce as a mirror on the cream.

crem as a mirror. Offer the rest of the sauce separately.

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