Marzipan ball with rum
Ingredients
300 g
Olo Marzipan (modelling marzipan in sticks, in different colours)
3 EL
Rum
60 g
Pistachios, ground
375 g
Chocolate glaze, dark
2 EL
Pistachio, for decoration
Paper moulds for chocolates
Preparation
- Knead Olo modelling marzipan with rum and ground pistachios.
- Form a roll and cut into approx. 30 pieces, shape into balls.
- Melt the chocolate icing in a hot water bath.
- Dip the balls into the chocolate icing until they are covered all around with chocolate.
- Leave to drain on a cooling rack.
- Chop the pistachios and sprinkle over the cake icing while it is still wet.
- Leave to dry and place in the praline moulds to serve.
Photo by Monika Grabkowska
Marzipan praliné
Ingredients
80 g
Olo Marzipan (modelling marzipan in sticks, in different colours)
70 g
Sugar
80 g
Almonds
175 g
Chocolate icing, dark
2 EL
Flaked almonds, for decoration
Preparation
- Caramelise the sugar in a chrome steel pan until light brown. Remove the pan from the heat.
- Mix in the almonds and immediately place on baking paper and leave to cool.
- Break apart the almonds.
- Cut the Olo marzipan into 30 slices.
- Place one almond on each marzipan slice and shape into a ball.
- Finely chop the remaining almonds and place on baking paper.
- Melt the cake glaze in a bain-marie.
- Dip the marzipan balls in the chocolate, let them drip off, turn them in the chopped almonds, place them on baking paper and let them dry.
Tip: As an alternative to almond slivers, use coconut slivers for decorating.
Photo by Yulia Khlebnikova
Marzipan ice cream
Ingredients
125 g
Olo Marzipan, in pieces
0,5 dl
Milk
3
Eggs, separated
75 g
Icing sugar
2,5 dl
Cream, whipped stiff
Preparation
- Blend the Olo marzipan and milk in a blender.
- Beat the egg whites until stiff, then add the icing sugar. Continue beating until the mixture is firm.
- Stir in the egg yolks briefly.
- Carefully fold in the marzipan mixture and cream.
- Leave to freeze overnight.
- Remove from the freezer 1/2 hour before serving.
Tip: To get coloured glazes, use different coloured marzipan from Olo.
The jars can be stored in the freezer for 3-4 weeks.
Photo by Michelle Tsang
Marzipan ice cream on a stick
Ingredients
100 g
3 dl
Full cream
1 dl
Milk
2 TL
Poppy seed
white chocolate
Milk chocolate
Preparation
- Heat the Olo marzipan, cream and milk in a pan - until the marzipan has melted.
- Add the poppy seeds.
- Pour the mixture into ice-cream moulds and freeze overnight.
- Before serving, dip the ice cream in liquid chocolate.
After dipping the marzipan ice cream in the chocolate, decorate with Olo Pistachios and dried strawberries.
The ice cream can be stored in the freezer for about 1 week.
Photo by Anna Bratiychuk