Ingredients
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
Chocolate
Utensils
ice cube tray
How it's done
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.
| Shelf life: | Cover and store the chocolate-coated marzipan cubes in the freezer for approx. 1 week. |
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