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Monday, February 3, 2014

EJARROPADO WITH 15TH CENTURY RECIPE FOR MAZAPANES



Powdered Sugar
Photo by: Lord-Williams
refined sugar for syrups. See azúcar. [Nola. 1989:xlvi-1; and Nola/Pérez. 1994:195]

MARZIPANS ADAPTED FROM NOLA xlvi-1 MAZAPANES

Ingredients

7 oz peeled almonds
a few drops rosewater
7 oz powdered sugar
1 egg white
1 egg yolk

Preparation

Grind the almonds in a food processor adding rosewater to prevent the almonds from becoming oily. When well ground add sugar and egg white. 

Died Mazipan Fruit Figures
Photo by: Lord-Williams
Put the mixture in moulds or create figures with the marzipan. Color it green with parsley water, yellow or orange with saffron etc. Glaze the figures by painting them with egg yolk.


PREHEAT OVEN TO 355ºF/180ºC

Cook au gratin in the oven for 2 minutes.

Let cool. Store up to one week in the refrigerator in an air-tight container.


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