Marzipan Omelets with Sour Cherry Mousse

Knead marzipan paste with 30 g sugar. Separate the eggs. Gradually fold in egg yolks and half an eggshell of water with the whisks of the mixer. Whip egg whites with 20 g sugar and salt until stiff.

Fold the snow and flour into the egg yolk mixture.

2. line a baking tray with baking parchment. Mark 4 circles of 15 cm ø. Spread the dough into the circles with a damp palette. 3.

Place the baking tray on the 2nd rack from the bottom in the preheated oven. Bake the omelets at 250 °C (gas 5-6) for about 5 minutes. Remove the paper from the baking tray and allow the omelettes to cool. 4.

For the filling, rinse and drain cherries, remove stems and pits. Set aside 100 g cherries, crush the others with the remaining sugar and set aside to cool.

Soak gelatine in cold water. Whip the cream until stiff.

Allow dripping wet gelatine to melt at low temperature and stir into cherry puree. Fold in whipped cream.

Fill half of the omelettes with cherry mousse. Top with the unfilled half. Sprinkle the omelettes with powdered sugar before serving.

Preparation time: 45 min. Baking time: about 5 min. convection oven: not recommended

taken, about

30 g :keyword : omelet

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