Cheesecake tropicale con cavolfiore
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Decorated Marzipan
ingredients
servings
4
Almonds
220 oz
Brown sugar
180 oz
Vanilla powder
1/2 teaspoon
Water
3 spoons
Dark chocolate, without milk
50 oz
Shelled walnuts
5 unit
Dehydrated Goji berries
10 unit
Desserts from Italy
Decorated Marzipan
Decorated Marzipan
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
delicious and cute sweets, to use as a placeholder or as a tribute to the guests
preparation
step 1
With a blender and a little bit of patience you have to reduce the icing sugar and vanilla.
step 2
Add the almonds and powder them together with the sugar.
step 3
Finally pour the water and blend until you get a compact dough.
step 4
Extract it from the jug, form a ball and cover it with food film. Put the marzipan ball (or almond paste) in the fridge to harden; it will take about an hour.
step 5
Meanwhile, prepare the ingredients to decorate. Crush the walnuts being careful not to break the kernels. Chop some walnuts to the knife, obtaining the grain. Melt the chocolate in a bain-marie. Now make some almond paste balls.
step 6
Also make cones in which you will have spirals.
step 7
Sapling: pour the melted chocolate into the engraved spirals, put a few goji berries and a piece of walnut on the tip: glue it with melted chocolate.
step 8
Pastry: squeeze the ball between two half walnuts and decorated with melted chocolate; even the base must be dipped in chocolate.
step 9
Basket: helping with the handle of a cutlery, form an accommodation in the ball without getting to the bottom and create round baskets; put the walnut in it and decorate with melted chocolate.
step 10
Sphere: cut a marzipan ball in half without getting to the bottom; insert a quarter of walnut in the crack and decorate with melted chocolate.
step 11
Put your sweets in the fridge so that the chocolate solidifies. Present them in paper cups, in this case a Christmas theme. Merry Christmas!
step 12
Procedure Bimby: in the jug sugar and vanilla, pulverize 20 sec / vel 10 add almonds and chop 15 sec / vel 10 pour the water and knead 30 sec / vel 4 remove from the jug, form a ball and cool in refrigerator covered with transparent film .
