Marzipan Mousse with Blueberry Layer

For the marzipan mousse with blueberry layer, heat 200 ml of whipped cream in a saucepan, cut the marzipan into small pieces, add and whisk until smooth.

Whisk the egg yolks with sugar in a bain-marie until creamy, when the mixture is white add the amaretto. Mix the egg mixture with the marzipan mixture, add the gelatin and chill everything.

When the mixture starts to gelatinize, whip the remaining whipped cream until stiff and fold in. Pour into portion glasses and refrigerate for about 4 hours!

Puree the blueberries with powdered sugar (to taste) and add to the marzipan mousse just before serving!

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