Custard marzipan

1 serving


The dried purified almonds are passed through a roll, turning into grits, and then passed another 2-3 times so that a thin powder is formed. Simultaneously syrup is prepared. To do this, sugar, water and molasses are brought to a boil, the foam is removed and boiled to 121 ° (sample on a medium ball). The prepared almonds are placed in a cauldron and, stirring, a hot sugar syrup is poured into a thin jet, mixed well and left to cool for 1 hour. During the cooling process, the mass crystallizes. Sugar powder, cognac or wine is added and again 2-3 times passed through a roller machine. Custard marzipan is stored for a long time, but it must be covered with a damp cloth.