Marzipan – Eggnog – Cream

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine European
Servings (Default: 4)

Ingredients

  • 200 g marzipan (raw mixture)
  • 100 ml egg liqueur
  • 30 g powdered suar
  • 3 sheets gelatin
  • 500 g sweet cream
Marzipan – Eggnog – Cream
Marzipan – Eggnog – Cream

Instructions

  1. Soak the gelatine in cold water.
  2. Cut the raw marzipan mixture into small pieces and place in a bowl. Add the egg liqueur and powdered sugar. Mix everything with a hand mixer until a smooth mass is formed.
  3. Squeeze out the gelatine and dissolve in a saucepan on the stove over a low heat. Take the pot off the stove and stir a spoonful of the marzipan mixture into the liquid gelatin, gradually stirring in the entire mixture.
  4. Whip the sweet cream until stiff and fold into the marzipan mixture, spoon by spoon. Pour the cream into a large bowl or small bowls. Chill in the refrigerator for at least 2 hours before consumption.
  5. Tip: If you like, the finished cream can be decorated with cocoa powder. To do this, cut out stars or other shapes from cardboard, hold them over the cream and dust with cocoa powder.

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