|Almond paste||7 Ounce (marzipan)|
|Coconut||1⁄4 Cup (4 tbs), grated|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Pint|
Place the marzipan in the work bowl of a food processor fitted with the steel blade.
Add the egg yolk and blend.
Add the rum and coconut and process until well blended.
Add the bread crumbs.
Process until well combined.
In a separate bowl beat the cream with a beater until stiff peaks form.
Fold the cream into the marzipan batter until thoroughly mixed.
Rinse an ice cube tray with water and pour in the mousse.
Cover and freeze for eight hours or longer.
Run a knife blade around the edges of the mold.
Place a serving platter over the mold and invert.
Serve the mousse with berries of the season.
This is a very rich, but excellent, dessert.