Recipe for 1 frame 40 x 30 x 0.6 cm (300 pieces)
marzipan confectionery recipes
Red Hit : Raspberry and red bell pepper fruit paste
Ingredients
800 g Ranson Cointreau® marzipan
150 g raspberry puree
350 g red bel pepper puree
16 g yellow pectin
50 g granulated sugar (1)
600 g granulated sugar (2)
160 g trimoline
1 vanilla pod*
10 g citric acid
10 g water
Step
Mix the sugar (1) with the pectin. Heat the purees with the split vanilla pod*, add the sugar-pectin mixture and boil for 2 to 3 minutes. Add the sugar (2) and trimoline and bring to the boil at 105°C. Remove from the heat and carefully stir in the citric acid solution (citric acid + water mixture). Pour into a frame on Silpat® to a thickness of 5 mm. Allow to cool completely.
Roll out Cointreau® marzipan to 5 mm and place on top of cooled fruit paste, following the dimensions of the frame.
Cut into cubes and coat with dark chocolate.
Allow to crystallize. Decorate.
Cocoa Hit : Cocoa fruit paste
Ingredients
800 g Ranson Cointreau® marzipan
500 g cocoa pulp
16 g de yellow pectin
50 g granulated sugar (1)
600 g granulated sugar (2)
160 g trimoline
10 g citric acid
10 g water
Step
Mix the sugar (1) with the pectin. Heat the purees with the split vanilla pod*, add the sugar-pectin mixture and boil for 2 to 3 minutes. Add the sugar (2) and trimoline and bring to the boil at 105°C. Remove from the heat and carefully stir in the citric acid solution (citric acid + water mixture). Pour into a frame on Silpat® to a thickness of 5 mm. Allow to cool completely.
Roll out Cointreau® marzipan to 5 mm and place on top of cooled fruit paste, following the dimensions of the frame.
Cut into cubes and coat with dark chocolate.
Allow to crystallize. Decorate.
Clementine Hit : Clementine and sea buckthorn berries fruit paste
Ingredients
800 g Ranson Cointreau® marzipan
400 g clementine puree
100 g sea buckthorn berries puree
16 g yellow pectin
50 g granulated sugar (1)
600 g granulated sugar (2)
160 g trimoline
10 g citric acid
10 g water
Step
Mix the sugar (1) with the pectin. Heat the purees with the split vanilla pod*, add the sugar-pectin mixture and boil for 2 to 3 minutes. Add the sugar (2) and trimoline and bring to the boil at 105°C. Remove from the heat and carefully stir in the citric acid solution (citric acid + water mixture). Pour into a frame on Silpat® to a thickness of 5 mm. Allow to cool completely.
Roll out Cointreau® marzipan to 5 mm and place on top of cooled fruit paste, following the dimensions of the frame.
Cut into cubes and coat with dark chocolate.
Allow to crystallize. Decorate.
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