Tuesday, 23 December 2014

Raffaele Imperiale -How To Make Marzipan

Raffaele Imperiale -How To Make Marzipan

Homemade marzipan covered with dark chocolate and with an almond at the top

Almonds | Main Ingredients In Marzipan

Living in the mountainous country side in Andalucia - the first sign of spring is the beautiful, magical white and pink flowers when the almond trees bloom in late January.
The almond tree can do a lot more than just look pretty: it produces almonds...and almonds are the main ingredients in raw marzipan.

Making Marzipan from Scratch

If you are as lucky as I am to live in an almond growing climate, you can do the whole process from picking the almonds off the tree to the finished homemade marzipan. (I will tell you every step of the Almond preparing process in another Hub).
If you are not that lucky...you will just have to buy almonds.
Since the beginning of this Millennium I have had the pleasure of making marzipan from scratch every Christmas.
If you follow my step by step guide on how to make homemade marzipan, I hope you will feel the same pleasure, and you will most likely be very popular with your family and friends.
However right now: Lets focus on making marzipan!

The Almond Trees Blossom In Late January in Torrox, Andalucia, Spain.

 To find sweet almonds the flowers must be white.  Do not pick all your almonds from a tree with pink flowers: they are bitter and contain cyanide! (However the real marzipan flavour comes from adding 4% to 6% bitter almond)



Let's Make Marzipan

  1. If your almonds aren't already skinned, pour some boiling water over them and let them soak for 5 minutes. The skin should then be easy to just squeeze off between your thumb and your forefinger. Let them dry on a tea towel for 3 - 4 hours.
  2. Blend the almonds in a blender or a food processor until they are almost as fine as flour.
  3. Bring granulated sugar and water to a boil in a saucepan, and let it boil, stirring continuously, until it has the consistency of syrup.
  4. Drop a teaspoon with a little bit of the sugar mass into a glass of cold water ... if the droplets harden like caramel ... the sugar mass is finished. Remove from the heat ... turn down, but not off.
  5. Add the blended almonds and stir around. Add more water if the marzipan doesn't stick together.
  6. Put the saucepan over low heat again, and dry the marzipan for a few minutes while stirring.
  7. Put the marzipan in a bowl, and let it rest covered in the refrigerator for 3 - 4 hours.
  8. If the marzipan is too sticky to work with, knead with a little icing sugar.

500 Gram of Raw Marzipan

When you are finished, you should have approximately 500 gram of raw marzipan, you can use for making confection, desserts and to use in (and on) cakes.
Do not be alarmed about the 2742 calories in 500 gram of raw marzipan. You are not going to eat 500 gram of mouthwatering, delicious marzipan all by yourself. There will be plenty of people who wants to share your creations!
Marzipan might be "sin city" in the world of culinary delights, but by the time you have spend half of it on cakes and desserts and made around 100 pieces of confection, the calories will have been divided on many people and many days and will have reached a less decadent figure.

Original Source: http://adaneinspain.hubpages.com/hub/How-To-Make-Marzipan




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