Pistachio Jelly with Marzipan

Ingredients

100 g pistachios

2.5 cups milk

300 ml 35% cream

2 tbsp almond liqueur

1 tbsp powdered sugar

100 g spinach

For the marzipan:

150 g almonds

150 g powdered sugar

1/2 egg white

1 tsp almond liqueur

1/2 tsp lemon juice

Prepare the marzipan. Preheat oven to 160°C. Place the almonds in boiling water for 1 minute. Drain in a colander and remove the skins. Toast the almonds in a dry, heated frying pan, stirring constantly, for 5-6 minutes.

 Place the almonds in a blender with the powdered sugar, egg white, lemon juice, and liqueur. Blend until smooth. Place the mixture between two sheets of parchment paper and roll it out with a rolling pin to a thickness of 2 cm. Wrap in the parchment and refrigerate overnight.

The next day, soak the gelatin in 2 tablespoons of cold boiled water for 20 minutes. Chop the pistachios with a knife. Cut the marzipan into small pieces.

Rinse the spinach, dry it, and chop it. Place it in two layers of cheesecloth and squeeze out the juice. Pour warm milk over the swollen gelatin and heat over low heat, stirring vigorously, until completely dissolved. Cool, then combine with the pistachios, marzipan, liqueur, and spinach juice. Mix and refrigerate for 15-20 minutes.

Whip the cold cream until stiff, then carefully fold it into the prepared mixture. Pour the mixture into the mold. Refrigerate until completely set. Before serving, spoon the jelly onto a serving plate.

Enjoy!