FLAVOURED MARZIPAN RECIPES

Steps:

• Chop your peeled almonds and put them in the blender or a food processor.
• Blend until you get an almond flour texture. Be careful to blend it really well, you don’t want any big chunks.
• In a saucepan add the almond flour, Rainforest Bulk Cocoa Powder and powdered sugar, mix together.
• Incorporate the egg in the middle and place it over low heat.
• Stir continuously until all the ingredients are combined.
• Keep stirring for 5 minutes and then take it off the heat.
• Place it in the refrigerator and let it chill for 15 minutes before decorating. This way the marzipan is going to hold the shape much better.
• When already chilled, roll the dough into a tube shape.
• Slice the tube and form little marzipan balls.
• Cover the balls with chocolate sprinkles to decorate them.
• Place them on a baking sheet and slightly press down with the back of a spoon or with your fingers.
• Let them set in the refrigerator for 5 minutes more and then they are ready to serve.

Steps:

• Pour 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside. Warm the milk, sugar, remaining 1 cup of the cream, and salt in a saucepan over medium heat until it just starts to steam. In a separate medium bowl, whisk together the egg yolks. Slowly spoon 1/3 of the warm milk mixture into the egg yolks, a small scoop at a time, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan and whisk to incorporate with the rest of the milk mixture.Stir over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens slightly and coats the spatula, about 5-7 minutes, or until mixture measures 170ºF. Pour the custard through the strainer, discarding any solids. Stir in almond extract. When mixture is cool, cover and chill thoroughly in the refrigerator (at least 3-4 hours, overnight is better).To prepare marzipan swirl, combine almond paste and heavy cream in a small saucepan. Cook over low heat, stirring until paste has melted and combined with the cream in a smooth mixture. Remove from heat and allow to cool to room temperature.Freeze chilled custard in your ice cream maker according to the manufacturer’s instructions until it is the consistency of soft serve. Quickly transfer to a freezer-safe container, alternating dollops of ice cream with generous drizzles of almond paste mixture (by layering the two you’ll acheive a nice swirled effect without accidentally stirring one completely into the other). Cover with a layer of plastic wrap or parchment paper touching the surface of the ice cream. Freeze until completely firm.