|Recipe course: Desserts
|Total time (min.): 75
Freeze dried raspberry pieces 2 tbsp
Ground almonds 175g
Icing sugar 90g
Caster sugar 90g
Lemon juice 1 tsp
Amaretto (optional) 1 tsp
Pink gel food colouring (optional) ½ tsp
As needed icing sugar, for dusting
Dark chocolate 300 g
1- Line two baking sheets with greaseproof paper
2- Break up the chocolate into 2cm pieces
3- Fit the dual whisk to the food processor bowl of your MultiPro Compact+ and weigh in the icing sugar and caster sugar, then add the egg.
4- Turn the speed to max and whisk for 2 minutes. Next add the lemon juice, Amaretto and food colouring down the feed tube and combine at max speed for 30 seconds. Transfer the mixture to a jug.
5- Clean the food processor bowl and fit the knife blade. Add the freeze-dried raspberries and weigh the ground almonds directly into the bowl then process the mixture on max speed until you have fine breadcrumbs.
6- Pour the contents of the jug down the feed tube and select speed 1 to combine for 1 minute.
7- Transfer the marzipan onto a work surface and knead briefly until you have an even colour throughout. You can add a little sieved icing sugar if the mixture is too sticky.
8- On the greaseproof paper, roll the marzipan out to a thickness of 7mm and cut to shapes of your choice. Re-roll the leftovers and repeat.
9- Refrigerate the cut-out shapes for 30 minutes.
10- Next, add the dark chocolate to a medium sized bowl and place over a pan of barely simmering water, until melted.
11- Remove from the heat and allow the chocolate to begin to cool and thicken.
12- Drop a marzipan shape into the melted chocolate and push it just under the surface of the chocolate. Lift it with a fork and tap it against the side of the bowl to remove any excess chocolate, before transferring it to the baking tray.
13- Decorate with freeze-dried raspberry flakes if desired. Repeat the process with the remaining marzipan and chocolate.