Midsummer's Night Marzipan with Rose Petals Recipe | Robert Irvine
Level: Advanced
Yield: 1 1/2 pounds candy
Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
- Calories: 295
- Total Fat: 4 g
- Saturated Fat: 0 g
- Carbohydrates: 66 g
- Dietary Fiber: 1 g
- Sugar: 62 g
- Protein: 2 g
- Cholesterol: 0 mg
- Sodium: 21 mg
Time
- Total: 1 hr 10 min
- Prep: 40 min
- Inactive: 30 min
Marzipan Ingredients
- 1/2 cup almond paste
- 1 egg white
- 3 cups confectioners' sugar
Glaze Ingredients
- 1/3 cup water
- 1/3 cup light corn syrup
- 1 cup rose petals (pesticide and fungicide-free)
- 1 cup fresh mint leaves
- 2 tablespoons powdered sugar
Special Equipment
- Food coloring in various colors (red, yellow, blue, green, and mixed secondary colors)
- 3-4 small sterile watercolor brushes
Instructions
For the Marzipan:
- Blend almond paste, egg white, and confectioners' sugar together until smooth.
- Add food coloring as desired to create secondary shades such as purple and orange.
- Separate the marzipan dough and tint each portion with your chosen colors.
- Shape into fruit forms and set on a lightly greased baking sheet.
- Use small brushes to add decorative details to the "fruits."
- Allow to dry for 1 hour before applying the glaze.
For the Glaze:
- Mix water and corn syrup in a small saucepan.
- Bring to a boil, then remove from heat immediately.
- Gently brush the marzipan with the glaze.
- Let dry for 30 minutes.
To Finish:
- Combine the rose petals with mint leaves and lightly dust with powdered sugar.
- Place the marzipan pieces around the petals and leaves.
Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.
2007, Robert Irvine, All Rights Reserved.
