John Myers
Marzipan Yogurt Cream
The perfect marzipan yogurt cream recipe with a picture and simple step-by-step instructions.
- 1 Sour cherries from the glass
- 1 leaf Gelatin
- 1 tbsp Sugar
- Cherry brandy
- 75 g Marzipan raw mass
- 70 g Sugar
- 1 Protein
- 300 g Natural yoghurt
- 250 ml Whipped cream
- 3 leaf Gelatin
- First let the gelatine soak in cold water. Then drain the sour cherries and dissolve the gelatine in the cherry juice, stirring constantly. As soon as the cherry juice thickens a little, add the cherries again and also add a shot glass of cherry brandy. Then distribute the finished cherry mixture on glasses and let it set.
- Then mix the marzipan, sugar and egg white with the mixer until smooth. Add the yogurt and stir in as well. Then whip the cream until stiff and cool. Put some cream in a piping bag for decoration.
- Heat the remaining gelatine with a little water until it has completely dissolved. Add a few spoons of the marzipan and yoghurt mixture and stir in. Then add everything to the marzipan-yoghurt mixture and stir in as well. Now carefully fold in the whipped cream. Layer the finished mixture on top of the cherries and refrigerate for at least 2 hours.
- Decorate with the cream from the piping bag, some cherries and chocolate shavings and serve.
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