Marzipan jelly recipe

The original marzipan is a Spanish dessert consisting of sweet paste made from ground almonds and sugar. Its origin is quite old and it came to America thanks to the Spanish. However, in Mexican lands they tropicalized it and, in the absence of the Asian almond, they prepared a similar paste, but with the native peanut or peanut.

For this reason, in Mexico marzipan is called peanut paste or, also, pumpkin seed paste.

In any case, from this article we share a very famous sweet in Mexico: peanut marzipan jelly. This delicious homemade dessert is very easy to make and can be made with any other type of marzipan, as well as made to sell. The result is exquisite, so continue with us and discover how to make marzipan jelly step by step.

Ingredients to make Marzipan Jelly:

• 30 grams of unflavored gelatin
• 135 milliliters of water
• 200 grams of marzipan
• 400 milliliters of whole milk
• 250 grams of evaporated milk
• 300 grams of condensed milk (1¼ cups)
• 1 tablespoon vanilla
• vegetable oil

How to make marzipan jelly:

1. The first step to prepare the marzipan jelly is to hydrate the unflavored gelatin in the correct way.
2. For this, sprinkle it in the form of rain over the 135 ml of water.
3. Then, move the container so that all the gelatin comes into contact with the water. Booking.
4. With a very small amount of oil, grease the gelatin mold.
5.  You can also prepare marzipan jelly in a glass, a very practical presentation if you plan to use this marzipan jelly recipe to sell.
6. Blend the marzipan with the milk for a minute and pour the mixture into a pot. Add evaporated milk, condensed milk and vanilla. Take to the fire.
7. Stir the mixture constantly to prevent it from boiling.
8. When hot enough without boiling, remove from heat.
9. Now, melt the flavorless gelatin in a bain-marie or in the microwave.
10. If you do it in the microwave, heat for 30 seconds, stir, and then for 30 more seconds.
11. Add it to the pot of the marzipan mixture, stirring vigorously. Pour everything into the greased mold.
12. Refrigerate overnight to fully set. With slightly damp fingers, peel the edge of the marzipan jelly from the container.
13. You can also separate the gelatin with a slightly damp knife.
14. The jelly and marzipan is now ready to serve and enjoy! You can decorate it with bits of cookie or peanuts.