Marzipan Cream

Ingredients

• 500 ml milk
• 100 g marzipan raw mass
• 1 Vanilla bean
• 3 fragrant unsprayed organic rose petals
• 6 sheets white gelatin
• 4 eggs
• 100 g sugar
• 500 g whipping cream
• candied flowers

Instructions

1. 1.

   Pour milk into a pot. Crumble marzipan into the milk. Split the vanilla bean lengthwise, scrape out the seeds, rub them into the milk and add the vanilla pod. Pick off rose petals, rinse gently, pat dry, and also add them to the milk. Slowly bring the milk to a boil and then let it steep for 15 minutes.

2. 2.

   Soak gelatin in cold water. Beat eggs with sugar and whisk over a bain-marie until thick and creamy. Strain the warm milk into the mixture and whisk over the bain-marie until thick and foamy. Squeeze out excess water from gelatin and dissolve it in the mixture.