| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Choco1 |
1 |
servings |
INGREDIENTS
| 200 |
g |
Sugar |
| 50 |
ml |
Water |
| 1 |
|
Sticks vanilla or few drops of vanilla e |
| 250 |
g |
Peeled almonds; ground |
|
|
Cherries; pitted and dried |
| 125 |
g |
White chocolate |
| 3 |
tb |
Water |
INSTRUCTIONS
The marzipan: Prepare a frosting sugar by cooking sugar, water and
vanila. Cook on a very low heat until the syrup becomes very thick
and sticky. If you use a density meter it should read 37 to 38
degrees.
Mix with almonds which have been ground to a very fine powder, on a
marble surface. We obtain a white paste used in all recipes for
'petits fours'.
The cherries: They can be fresh, brandied or sugared. Take the pips
out. If they are too wet, roll them in some icing sugar to dry them.
The chocolate coating: mlet white chocolate with water and keep warm
in a double boiler.
Divide the marzipan into small balls. Take one ball, shape it around
one cherry. Skew it on a tooth stick and dip it into the chocolate.
Cool on a marble.
Recipe by: Jean-Pierre Haddad <elanjph@iaccess.za>
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