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
Marzipan cream
Mint pesto
To serve
Utensils
Makes 2 jars, each approx. 250 ml
How it's done
Marzipan cream
Using a whisk, combine the milk, marzipan, cornflour and egg in a pan and bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, immediately remove the pan from the heat, whisk for a further 2 mins. Pour through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hrs. Stir the cream until smooth. Carefully fold in the whipped cream.
Mint pesto
Mix the lime zest and juice with the oil, sugar and salt, stir in the almonds and peppermint.
To serve
Divide the cream between 2 glasses. Drizzle with the mint pesto and serve with the amandes au chocolat noir salé.
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