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1
Roll the marzipan into a long rope that is about 1/2-inch in diameter.
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2
Use a sharp paring knife to slice the rope into 1-inch long slices.
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3
Use your palms to roll the slice into an oval shape.
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4
Dip your fingers into cornstarch and pinch 1 end of the oval to mold the tail of the dove's body.
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5
Pinch the other end to make the head and beak.
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6
Use the back of the paring knife to score and fan the tail section.
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7
Push the tail up toward the body to give the sculpture a little more flair.
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8
To make the wings: Place a small piece of marzipan into a zip-lock plastic bag.
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9
Use a rolling pin to roll the marzipan into a 3-inch diameter circle that is about 1/8-inch thick.
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10
Remove the rolled marzipan from the plastic bag and place on the work surface.
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11
Use the paring knife to cut oval shapes that are pointed on each end.
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12
Cut 2 pieces for each bird.
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13
Adhere the wings to the body.
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14
The finished bird is about 1 to 1 1/2-inches long.
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15
Jacques' tip: The marzipan can be colored by adding a few drops of food color.
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16
Work the color into the marzipan by folding it into itself.
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17
Make the gelatin: Place the water and sugar in a saucepan.
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18
Use a rolling pin to bruise the lemon grass.
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19
Place the lemon grass in the water.
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20
Add the gelatin.
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21
Bring to a boil.
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22
Strain the mixture.
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23
Let the gelatin cool but not harden.
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24
Place the gelatin into an automatic funnel.
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25
It is easier to use a funnel than cup with pour spout because you can control the flow of the gelatin as you add it to the mold.
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26
Pour about 1/4-inch thick layer of gelatin into bottom of the mold.
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27
Let harden.
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28
Place the marzipan doves on top of the gelatin layer.
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29
Use the automatic funnel to add more gelatin to the mold.
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30
Fill so the gelatin covers the backs of the birds but does not cover them completely.
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31
Place the gelatin in the refrigerator and let it set.
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32
When firm, remove from the refrigerator, fill the mold completely, and return to the refrigerator.
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33
Unmold the gelatin.
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34
Use a chef's knife dipped in hot water to cut the gelatin into squares.
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35
Place the gelatin square on top of the Lemon Rice shortbread cookie.
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36
Serve immediately.
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37
Place the butter, cake flour and rice flour in a medium-size mixing bowl.
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38
The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten.
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39
Use an electric mixer set on medium speed to beat the mixture just until combined.
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40
Add the salt, lemon zest and sugar, mix just to combine, add the eggs, mix until dough hold together.
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41
Remove the dough from the bowl and pat into a disk.
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42
Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using.
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43
This will give any gluten that may have developed a chance to relax.
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44
If you use the dough immediately after making it, it may be tough and elastic.
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45
The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month.
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46
Thaw the dough in the refrigerator until ready to use.
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47
If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap.
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48
Marzipan Dove Wagashi: When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin.
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49
This softens the cold butter.
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50
Use a 2-inch plain cutter to cut the dough into cookies.
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51
Place on a parchment paper lined baking sheet and bake in a preheated 375 degree F oven until lightly browned, about 10 minutes.
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52
Allow the cookies to cool.
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53
If you place the gelatin squares on top of warm cookies, the gelatin will melt
