Cherry Marzipan with White Chocolate

1. 1

   The marzipan: Prepare a frosting sugar by cooking sugar, water and vanila.

2. 2

   Cook, in a heavy saucepan, uncovered, on a very low heat until the syrup becomes very thick and sticky.

3. 3

   If you use a density meter it should read 37 to 38C.

4. 4

   Mix with almonds which have been ground to a very fine powder, on a marble surface.

5. 5

   We obtain a white paste used in all recipes for 'petits fours'.

6. 6

   also known as almond paste.

7. 7

   The cherries: They can be fresh, brandied or sugared.

8. 8

   Take the pips out.

9. 9

   If they are too wet, roll them in some icing sugar to dry them.

10. 10

    The chocolate coating: Melt white chocolate with water and keep warm in a double boiler.

11. 11

    Divide the marzipan into small balls.

12. 12

    Take one ball, shape it around one cherry.

13. 13

    Skewer it on a tooth stick and dip it into the chocolate.

14. 14

    Cool on wax paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.