Marzipan Mousse

Finely chop the plant-based white chocolate and marzipan. Bring the plant-based milk to a boil, remove from the heat, and dissolve the chocolate and marzipan in it while stirring. Pour into a bowl and chill for 1 hour.

Whip the plant-based whipping cream until stiff. Stir 2 tbsp of the cream and 1 tbsp Amaretto into the marzipan mixture, then carefully fold in the rest. Pour the mixture into a bowl. Chill for at least 4 hours, but preferably overnight.

Wash the berries. Caramelize the powdered sugar in a pot until golden brown. Deglaze with blackcurrant juice and cook until the sugar is dissolved. Whisk 1 tsp cornstarch and 2 tbsp Amaretto until smooth, add to the boiling juice, and bring to a good boil again. Add the berries and remove from the heat.