for 2 person

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 leaf	peppermint, finely chopped

To serve

135 g

Fine Food Amandes au chocolat noir salé

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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