Recipes

Here is a list of great recipes which all contain Marzipan:

Cream Nougat Mousse with Almond Cracknel

Ingredients for 12 pieces 
:

Almond cracknel:

  • 100g whole, blanched almonds
  • 120g granulated sugar


Nougat mousse:

  • 3 sheets of gelatin
  • 200 ml milk
  • 100g Niederegger cream nougat
  • 1 vanilla pod (pulp)
  • 400 ml cream

Raspberry puree:

  • 250g frozen raspberries (thawed)
  • 70g icing sugar

1. Preheat oven to 180°C. Scatter the almonds over a baking sheet and roast for 15 min. until golden brown. Caramelise the sugar in a pan over a medium heat. Add the almonds and stir to coat in caramel. Lay 8 almonds on baking paper as ornaments and pour on 4 tsps. of caramel. Spread the remaining almonds out and leave to cool. Then chop coarsely.­

2. Soak the gelatine. Place the milk, nougat and vanilla into a bowl and melt in a bain-marie. Crush the gelatine and stir it in. Cool the bowl in a bowl of iced water until it begins to jellify. Whip the cream until it is stiff. Stir in 3 tbsps. of the whipped cream and then fold in the remainder.

3. Put half of the mousse into a bowl and sprinkle the cracknel over it. Then top with the other half of the mouse and chill for three hours.

4. Puree the berries in a mixer. Press through a sieve. Stir the pulp of the vanilla pod into the icing sugar. Form the mousse into quenelle shapes. Decorate with the caramelised almonds and ornaments. Drizzle on the berry puree.

Nougat Swiss Roll

Ingredients for 12 pcs:

Sponge:

  • 7 eggs (large)
  • 140g sugar
  • 140g flour
  • 1 tsp. cocoa powder
  • 3 tbsps. sugar for dusting
  • Baking paper
  • Freezer bag

Marzipan cream:

  • 2 Niederegger natural-coloured marzipan loaves à 125g
  • 50 ml Jamaican rum
  • 100 ml milk

Nougat filling:

  • 150g Niederegger bitter nougat
  • 400 ml cream

To glaze:

  • 100 ml apricot jam
  • 1 tbsp. sugar

1. Preheat oven to 180°C.Put a sheet of baking paper onto a baking tray.

2. Beat the eggs until fluffy. Add the sugar and beat for 4 min. Stir in the flour. Mix 3 tbsps. of the mixture with the cocoa powder, and put this mixture separately into a freezer bag. Spread the remaining mixture over the baking paper. Cut a corner off the freezer bag and squeeze blobs out over the mixture. Spread out the blobs using a cocktail stick. Bake for 12 minutes.

3. Sprinkle the sugar over a sheet of baking paper and turn out the sponge mixture onto this sheet. Brush the top sheet of baking paper with cold water and peel off gently. Roll up the sponge with the aid of the bottom sheet of baking paper.

4. Chop the marzipan into pieces, add the rum and milk and blend to a puree.

5. Melt the nougat in a bain-marie. Whip the cream until it is stiff. Stir 2 tablespoons of the cream into the nougat. Fold in the rest of the cream. Unroll the sponge and spread with the marzipan cream. Now spread again with the nougat cream, leaving a border of 5cm at the top end. Roll up the Swiss roll once more. Chill for six hours. Boil up the jam with the sugar and glaze the Swiss roll.

Nougat Marzipan Balls

Ingredients (for 30 pcs):

  • 250g flour
  • 70g sugar
  • 1 tsp. powdered nutmeg
  • ½ tsp. cinnamon
  • 1 pinch of salt
  • 1 tsp. baking powder
  • 120g soft butter
  • 1 egg (medium)
  • 1 tbsp. flour for dusting
  • 50g Niederegger bitter nougat
  • 100g Niederegger dark marzipan loaf
  • 2 tbsps. cocoa powder

1. Preheat the oven to 180° C/350° F/gas mark 3. Put a sheet of baking paper onto a baking tray.

2. By hand, knead the flour, sugar, powdered nutmeg, cinnamon, salt, baking powder, butter and egg to form a smooth dough. Dust with flour, shape into a 60cm-long roll and cut into slices 2cm thick.

3. Chop the nougat into small cubes and knead into the marzipan. Roll into a 20cm-long roll and cut into 30 pieces. Press your finger into each dough slice to form an indentation and place a piece of nougat marzipan on each.

4. Wrap the dough around the nougat marzipan and roll into a ball. Space out the dough balls on the baking tray and bake for approx.15 min. until golden brown.

5. Allow the marzipan balls to cool. Sieve cocoa powder onto a soup plate and toss the marzipan balls in the cocoa.

Nougat Mousse with Cashew Nut Cracknel

Ingredients (for 4 people):

  • 100g Niederegger bitter nougat
  • 500 ml cream

 For the cashew nut cracknel:

  • 3 tbsp. sugar
  • 50g cashew nuts
  • 1 tsp. vegetable oil

1. Put the nougat into a large metal bowl and heat over a bain-marie.

2. Whip the cream until it is stiff (approx. 4-6 min.). Using a rubber spatula, fold a quarter of the cream into the hot nougat and stir until smooth. Add the remaining cream and stir into the nougat cream. Tip into a bowl and chill for 6 hrs.

3. To make the cashew nut cracknel, lay a piece of baking paper out on your work surface. Sprinkle the sugar into a wide-based pan and caramelise on a medium heat. Sprinkle in the cashew nuts and stir into the caramel using a wooden spoon. Pour onto the baking paper and leave to cool a little (caution: the cracknel is extremely hot – don’t touch it with your fingers!). Cut into strips using a greased knife and leave to cool completely.

4. Dip a spoon into hot water and scoop out spoonfuls of the mousse into serving bowls. Decorate each with a strip of cashew nut cracknel.

Nougat Walnut Tarts

Ingredients (for 12 pcs):

  • 100g Niederegger nut nougat, chilled
  • 40g walnuts
  • 300 g flour
  • 2 ½ tsps. baking powder
  • ½ tsp. bicarbonate of soda
  • 250 ml buttermilk
  • 80 ml vegetable oil
  • 170 g brown sugar
  • 1 sachet vanilla sugar
  • 1 egg
  • 100g Niederegger nut nougat
  • 500g mascarpone
  • 40g icing sugar
  • 12 Sugar Pearls

1. Preheat the oven to 180° C/350° F/gas mark 3. Fill a muffin pan with paper cases.

2. Coarsely grate the nougat and hack the walnuts. Put the flour, baking powder and bicarbonate of soda into a mixing bowl and mix thoroughly.

3. Add the buttermilk, oil, brown sugar, vanilla sugar and egg. Whisk with an electric hand mixer. Fold in the walnuts and grated nougat.

4. Spoon the mixture into the muffin cases and bake for approx. 35 min. at 180º. Leave the muffins to cool.
For the icing, melt the nougat in a bain-marie. Place the mascarpone in a mixing bowl together with the icing sugar and beat until smooth. Stir in the runny nougat. Fill a piping bag with a star-shaped nozzle with the cream and squirt dabs on the muffins. Decorate with the sugar pearls.

Rhubarb and pecan crumble with marzipan ice cream

Ingredients

For the marzipan ice cream
  • 500ml/18fl oz milk
  • 50ml/2fl oz double cream
  • 140g/5oz caster sugar
  • 125g/4½oz marzipan
For the rhubarb
  • 12 sticks young pink rhubarb, cut into pieces
  • 1 litre/1¾ pints water
  • 250g/9oz caster sugar
  • ½ vanilla pod
For the pecan crumble
  • 50g/2oz ground almonds
  • 85g/3oz pecans, chopped
  • 85g/3oz butter
  • 85g/3oz brown sugar
  • 100g/3½oz plain flour
  • pinch salt
  1. For the marzipan ice cream, place all the ice cream ingredients into a food processor and blend well. Pour into a pan and heat over a medium heat until the mixture reaches 90C/180F on a sugar thermometer.
  2. Allow the mixture to cool, then pour into an ice cream mixture. Churn and freeze according to the manufacturer’s instructions.
  3. For the rhubarb, place the rhubarb pieces into a pan, add the water, sugar and vanilla pod and bring to the boil. Reduce the heat to low and gently poach the rhubarb for 4-5 minutes depending on the thickness of the rhubarb, being very careful not to overcook (it should be tender but not too soft).
  4. Remove the rhubarb from the cooking liquor. Allow the poaching liquor to cool completely, then return the rhubarb to the cooking liquor until needed.
  5. For the pecan crumble, preheat the oven to 180C/350F/Gas 4.
  6. Mix all of the crumble ingredients together and spread out evenly onto a baking tray. Place into the oven and bake for 20-25 minutes, or until golden-brown.
  7. To serve, divide the poached rhubarb equally among four serving dishes. Spoon over some of the poaching liquor, add a layer of the pecan crumble and top with a spoonful of marzipan ice cream.


    Peach gratin with almond ice cream and sabayon

    Ingredients

     For the almond ice cream

    • 150ml/5¼fl oz milk
    • 15g/½oz ground almonds
    • 3 free-range egg yolks
    • 50g/1¾oz caster sugar
    • 150ml/5¼fl oz double cream
    • 15g/½oz marzipan
    • 2 tbsp Amandine liqueur (French almond liqueur)

    For the peach syrup

    • 4 ripe peaches
    • 1 bottle (750ml) Sauternes, or similar dessert wine
    • ½ vanilla pod, split lengthways
    • 2 slices lemon
    • 120g/4¼oz caster sugar

    For the sabayon

    • 2 free-range egg yolks
    • 50ml/2fl oz double cream
    • 1 tbsp Amandine (French almond liqueur)

    To serve

    icing sugar, for dusting

     Preparation method

    1. .    For the almond ice cream, bring the milk to boiling point in a heavy-based saucepan, add the ground almonds and leave to infuse for ten minutes off the heat.
    2. .    In a mixing bowl, whisk the egg yolks and caster sugar together and set aside.
    3. .    Strain the milk through a fine sieve, pressing down well on the almonds. Add the cream and crumble in the marzipan. Return the milk to the heat and bring to boiling point.
    4. .    Pour the mixture onto the egg yolk mixture, whisking continuously, then pour back into the saucepan and cook gently until the mixture coats the back of a spoon.
    5. .    Strain the mixture into a clean bowl and add the Amandine liqueur.
    6. .    Allow to cool and chill before churning the mixture in an ice cream machine, following the manufacturer’s instructions.
    7. .    To prepare the peaches, bring a large saucepan of water to the boil and get a bowl of cold water ready. Immerse the peaches in the boiling water for ten seconds, then remove them and place into the cold water. Carefully peel away the skins.
    8. .    Discard the hot water and combine the Sauternes, split vanilla pod, lemon slices and sugar in the saucepan. Add the peeled peaches. Bring to the boil then turn the heat down so that the liquid simmers. Cover with a large circle of greaseproof paper and a lid and poach for five minutes.
    9. .    Remove the pan from the heat and allow the peaches to cool in the syrup. Once the peaches have cooled, remove them from the syrup and set aside.
    10. .    Measure 300ml/10fl oz of the syrup and put it in another saucepan. Bring to the boil over a high heat and let the syrup bubble away until it reduces down to a third of its original volume.
    11. .    For the sabayon, place the egg yolks in a bowl and pour the hot peach syrup over them, whisking continuously to give a thick, light mixture.
    12. .    In another bowl, whip the cream until soft peaks form then fold it into the egg mixture along with the Amandine.
    13. .    Preheat the grill to the highest setting. Cut the peaches (removing the pit) into thick slices and spread them out evenly on four heatproof serving plates.

    Spoon the sabayon over the fruit. Dust with icing sugar and grill until evenly brown, being careful not to let the sabayon burn. Serve with a scoop of almond ice cream.





    Poached pear brioche with vanilla crème anglaise 

    Ingredients

    For the brioche

    • 125g/5oz strong bread flour
    • 1 tbsp caster sugar
    • 1 tsp fresh yeast
    • ¼ tsp salt
    • 25ml/1fl oz milk
    • 1 free-range egg
    • 65g/2oz butter, softened
    • 75g/2½oz white marzipan

    For the pear 

    • 1 lemon
    • 4 pears, peeled, stem retained
    • 200g/7oz caster sugar
    • 1 vanilla pod, split, seeds scraped 

    For the crème anglaise 

    • 150ml/5fl oz milk
    • 150ml/5fl oz double cream
    • 1 vanilla pod, split, seeds scraped
    • 4 free-range egg yolks
    • 40g/1½oz caster sugar

             Preparation method

  • For the brioche, place the flour, sugar, yeast, salt, milk and egg together in a bowl and beat for 3-4 minutes, or until well combined. Add the softened butter and beat until the mixture comes together to form a soft, smooth dough. Place the dough into a clean bowl and leave to rise in a warm, dry place for one hour. 
  • Remove the dough from the bowl and knead on a floured work surface for 1-2 minutes, then shape into four golf ball-sized balls. Place onto a baking parchment-lined baking tray. 
 
  • Roll the marzipan out to a 3-5mm thick slab, then cut out four discs, each slightly smaller than the diameter of the brioche balls. Place the discs on top of the brioche balls to loosely cover, then leave to rise in a warm place for 30 minutes. 
  • For the pears, preheat the oven to 200C/390F/Gas 6. 
  • Peel the lemon and place the zest into a saucepan. Remove any pith from the lemon and squeeze the juice into the saucepan. Add the squeezed lemon to the pan.
  • Add the pears to the saucepan, plus 150g/5oz of the sugar, the vanilla pod and seeds. Add enough water to just cover the pears. Bring to the boil, then reduce the heat and simmer for 15 minutes, or until the pears are tender. Remove the pears from the liquid with a slotted spoon and drain on kitchen paper. Allow to cool. 
  • Place a pear on top of each brioche ball, pressing down slightly. Place into the oven to bake for 15-20 minutes, or until the brioche is golden-brown and crisp. Remove from the oven and allow to cool slightly 
  • Heat a frying pan until hot, add the remaining sugar and 50ml/2fl oz of water and cook until a light caramel forms. Drizzle the caramel over the pears. 
  • For the crème anglaise, place the milk, cream, vanilla pod and seeds into a saucepan and bring to the boil. Turn off the heat. 
  • Place the egg yolks and caster sugar into a bowl and whisk until pale and creamy. Pour a dash of the hot milk into the egg mixture and whisk to combine, then slowly pour in the rest of the milk, whisking all the while. Pour the mixture back into the saucepan and bring to a gentle simmer. Stirring frequently, cook for 3-4 minutes, or until the mixture is just thickened (but not as thick as English custard).
  • To serve, place one pear brioche onto each serving plate and spoon the crème anglaise alongside.

Italian Almond Cake

  • ¼ Cup of Orange Juice
  • ½ Cup of Raisins
  • ½ Cup of Yellow Cornmeal
  • ½ Cup of Cake Flower (Sifted)
  • 1 tsp. Baking Powder
  • ¼ Cup Softened Butter
  • ¼ Cup Marzipan
  • ½ tsp. Vanilla Extract
  • 1 ¼ Cups of Powdered Sugar
  • 2 Egg Yolks
  • ¼ Cup of Low Fat Vanilla Yogurt
  • 1 ½ tsps. of Powdered Sugar
  1. Preheat oven to 350°
  2. Microwave juice in a small bowl at HIGH 30 seconds or until hot. Add raisins. Let stand 10 minutes; drain.
  3. Combine cornmeal, flour, and baking powder in a bowl.
  4. Combine butter, marzipan, and vanilla in a large bowl; beat with a mixer at medium speed until very smooth. Gradually add 1 1/4 cups powdered sugar, beating until light and fluffy. Add eggs and egg yolks, 1 at a time, beating well after each addition. Add cornmeal mixture and yogurt, beating until blended. Stir in raisins. Pour batter into an 8-inch round cake pan coated with cooking spray.
  5. Bake at 350° for 30 minutes or until a wooden pick inserted in centre comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on a wire rack. Sprinkle with 1 1/2 teaspoons powdered sugar.

Chocolate Marzipan Cookies

  • ¾ cup of sugar
  • ½ cup of brown sugar
  • 1 (200 gram) pack of marzipan, cut into chunks
  • ¾ Cup of unsalted butter, softened
  • 2 teaspoons vanilla
  • 1 ½ teaspoons baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon slat
  • 1 large egg
  • 2 Cups of baking flour
  • ½ of unsweetened cocoa powder
  • Powdered sugar for dusting
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. In a food processor, combine both sugars and the marzipan. Process until they resemble fine sand, about 1 minute
  3. Transfer mixture to a large bowl. Add the butter, vanilla, baking powder, baking soda, salt and egg.
  4. Use an electric mixer to beat until smooth, scraping down the bowl once during mixing, about 2 minute.
  5. Add flour and cocoa powder and mix until incorporated, scraping down the bowl once during mixing, about 1 minute the dough should be very stiff.
  6. Baking in batches, drop small balls of dough on the prepared baking sheet, leaving about 2 inches around all sides. Bake on the oven’s lower rack until cookies are flat and have a crackled surface, about 10 minute.
  7. The cookies will be very soft. Let them cool for 5 minute on the baking sheet, and then transfer to a rack to cook completely. If desired, once the cookies are cool, dust them with powdered sugar.

Wafer thin plum and almond tart

Ingredients

  • 450g puff pastry
  • Flour (to roll out pastry)
  • 12 – 16 plums depending on size
  • 55g melted butter
  • 450g marzipan
  • 55-80g castor sugar

To serve

  • Splash of whisky (optional)
  • 150ml double cream
  • 25g toasted flaked almonds (optional)

1) Roll out the puff pastry thinly and dock the surface with a fork. Cut out four discs or squares. Place in the fridge to rest.

2) Stone the plums by cutting them in half. Cut the plums into wedges using a sharp knife. Remove the tarts from the fridge and place on a non-stick buttered baking tray. Lightly brush the edges of the tarts with melted butter and place the thinly sliced marzipan on the top of each of the tarts. Arrange the sliced plums around the top, drizzle with the melted butter and sugar and bake in a preheated oven (200C/400F/Gas 6) for about 15-20 minutes, until golden brown on the base.

3) While they are cooking, whip the double cream until thick, then fold in a splash of whisky (if using) and place in the fridge. Remove the tarts from the oven and glaze with a little of the remaining butter. Place on the plates and serve with a spoonful of the double cream mixture in the centre and sprinkle with toasted almonds if using.

 

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