Ingredients

• Almond Bottom
• 300 g marzipan
• 1 Each egg
• 1 Each egg yolk
• Butter to grease the dish

Blåbärsmousse

• 4 st gelatinblad
• 4 cup heavy cream
• 3 tbsp icing sugar
• 300 g frozen blueberries, halvtinade

A garnish

• Fresh blueberries
• WHIPPING CREAM
• Mandelspån, rostade
• Icing sugar

WHAT TO DO:

1. Preheat the oven to 180 grader.

Almond Bottom:

1. Tear plans mandelmassan coarsely in a heap.
2. Add the egg and egg yolk and mix until smooth.
3. Grease a pie dish with removable bottom, about 24 cm i diameter, and spread the batter evenly in the.
4. Bake the cake base of approximately 15 minutes, or until it has solidified,. Let cool slightly and then set the mold in the fridge.

Blåbärsmousse:

1. Add the gelatine leaves in cold water for 5 minutes.
2. Whip the cream and icing sugar, but not too hard.
3. Lift the gelatine leaves and let them melt gently in a small saucepan with a few tablespoons of cream.
4. Turning quickly down the gelatin and berries in cream. Mix thoroughly but gently.
5. Take the almond base out of the fridge and remove it carefully using a thin knife.
6. Lift up the, place it on a dish and distribute evenly on top blåbärsmoussen.
7. Let the cake stand in the refrigerator for a few hours before serving, so that the mousse gets its proper consistency.
8. Garnish with fresh berries, whipped cream and flaked almonds.
9. Dust with icing sugar and serve.

ENJOY !!