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Amaretto jelly with marzipan and pine nuts

updated

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Ingredients for 1 servings:

  • 250 g marzipan
  • 3 tbsp pine nuts
  • 500 ml mineral water, still water, or good tap water
  • 500 ml Amaretto
  • 1 kg gelling sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

goes very well with curd and fruit dumplings, parfaits and creams

Form the marzipan into small balls. Divide them among jars along with the pine nuts. Combine the mineral water, Amaretto, and gelling sugar in a saucepan and boil for about 5 minutes. Pour into the jars and seal immediately. Then let them mature for about 1 month. Tip: Once you’ve filled and sealed the jars, immediately turn them upside down and hold them upside down for a few minutes. The hot jelly will kill any bacteria on the lid and rim.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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