Marzipan Mousse With Fruit Compote

• 8 sheets gelatin
• 1 1/3 cups milk
• 9/16 pound marzipan almond paste
• 2 1/8 cups heavy cream
• 2 1/2 cups dried apricots chopped
• 7/8 cup raisins
• wine moscatel

1. Put the gelatin sheets completely into cold water to soak.
2. In a pot, heat the milk to 50 degrees Celsius. Cut in pieces of the marzipan and make smooth with an immersion blender.
3. Stir in the soaked and drained gelatin sheets. Turn off the heat and let cool to 30 C.
4. While cooling, whip the cream into stiff peaks.
5. In about 5 or 6 batches, pour the milk mixture over the whipped cream and fold it in until all the milk is used.
6. Line individual serving dishes with plastic wrap. Pour the mousse into each dish.
7. Refrigerate until cool then transfer to the freezer for 24 hours.
8. The same day you make the mousse, make the fruit compote. Place the apricots and raisins into a pot and add enough wine to completely cover them. Simmer on low heat until the fruit is soft and the wine has reduced.
9. Refrigerate the compote for 24 hours.
10. The next day, unmold the mousse and top with the fruit compote.

gelatin, milk, almond paste, heavy cream, raisins, wine moscatel

Taken from www.yummly.com/recipe/Marzipan-Mousse-with-Fruit-Compote-632238 (may not work)