Marzipan cream with mint pesto

Marzipan cream with mint pesto

Total: 1 hr 15 min. | Active: 15 min.
vegetarian
Nutritional value / person: 1087 kcal
, Fat: 78 g
, Carbohydrate: 68 g
, Protein: 22 g

Ingredients

2 people

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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

2 ½ dl milk
80 g light marzipan, cut into pieces
½ tbsp Maizena cornflour
1 egg
1 dl cream, beaten until stiff

Mint pesto

1 organic lime, use grated zest and a little of the juice
2 ½ tbsp olive oil
1 tbsp cane sugar
1 pinch salt
20 g almonds, finely chopped
10 leaves peppermint, finely chopped

To serve

135 g Fine Food Amandes au chocolat noir salé
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Utensils

Makes 2 jars, each approx. 250 ml

How it's done

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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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