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Poppy Seed Marzipan Cream with Gingerbread

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Poppy Seed Marzipan Cream with Gingerbread

The perfect poppy seed marzipan cream with gingerbread recipe with a picture and simple step-by-step instructions.

  • 200 Milliliters Cream
  • 100 g Marzipan mass Grand Cru
  • 100 g Ready-To-Use poppy seed mix
  • 200 g Sour cream
  • 18 piece Filled gingerbread hearts
  1. Cut 14 gingerbread hearts into small pieces. Dice the marzipan. Bring the cream to the boil and dissolve the marzipan in it. Remove the saucepan from the heat, add the poppy seed mixture and stir in the sour cream until smooth and now stir in the chopped gingerbread hearts. Distribute in four dessert bowls and garnish with a gingerbread heart each. Tastes lukewarm, but also cold.
Dinner
European
poppy seed marzipan cream with gingerbread

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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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