Marzipan noodles with raspberries

Name: Marzipan noodles with raspberries
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3 sheets white gelatine; 200 ml Milk; 1 TABLESPOON Amaretto liqueur; 150 g Marzipan raw mass; 100-150 g Whipped cream; 1 heaped tablespoon sugar; 1-2 TABLESPOONS crushed pistachio kernels; 175 g frozen raspberries; 1 package Vanillin sugar or Bourbon vanilla sugar; 7-10 Tbsp Chocolate bunny

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

3 sheets white gelatine
200 ml Milk
1 TABLESPOON Amaretto liqueur
150 g Marzipan raw mass
100-150 g Whipped cream
1 heaped tablespoon sugar
1-2 TABLESPOONS crushed pistachio kernels
175 g frozen raspberries
1 package Vanillin sugar or Bourbon vanilla sugar
7-10 Tbsp Chocolate bunny

Directions

1
Soak the gelatine in cold water. Warm milk and liqueur. Cut marzipan into small cubes and dissolve in the milk while stirring. Squeeze the gelatine and dissolve in the warm marzipan milk. Place in a cold place until the marzipan milk begins to gel
2
Whip the cream until stiff and allow the sugar to trickle in. First fold 3/4 of the pistachios, then the cream into the gelling cream. Chill for at least 4 hours.
3
Defrost the raspberries. Put some berries aside. Pass the rest through a sieve and mix with vanilla sugar. Use a tablespoon of marzipan cream dipped in hot water to cut off any cams and immediately place them on plates. Arrange and decorate with sauce, remaining raspberries and pistachios