Frozen marzipan cubes

Frozen marzipan cubes

Total: 9 hr 30 min. | Active: 30 min.
vegetarian, gluten-free
Nutritional value / piece: 259 kcal
, Fat: 20 g
, Carbohydrate: 16 g
, Protein: 2 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Mixture

100 g marzipan (almond mixture)
3 dl full cream
1 dl milk
2 tsp poppy seeds

Chocolate

2 bag dark cake icing, approx. 125 g each
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Utensils

ice cube tray

How it's done

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Mixture

Cut the marzipan into pieces, heat the cream and milk in a pan, simmer until the marzipan has melted.

Mix half of the liquid with the poppy seeds.

To freeze the marzipan cubes

Pour both mixtures into ice cube trays, leave to cool, freeze for at least 8 hrs.

Loosen the marzipan cubes from the ice cube tray and empty onto a small tray lined with baking paper, freeze for a further 30 mins.

Chocolate

Melt the cake icing and pour into a bowl. Using a toothpick, quickly dip each marzipan cube into the cake icing, return immediately to the baking paper and freeze for at least another 30 mins.

Good to know
Shelf life: Cover and store the chocolate-coated marzipan cubes in the freezer for approx. 1 week.

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