The original mazipan is a Spanish dessert that consists of sweet paste made from ground almonds and sugar. Its origin is quite old and arrived in America thanks to the Spaniards. However, in Mexican lands they tropically and, in the absence of the Asian almond, they prepared a similar paste, but with the native peanuts or peanuts. For that reason, in Mexico Mazapan is told to the peanut paste or, also, of Pumpkin seeds. In any case, from recipes we share a very famous sweet in Mexico: the peanut mazipan jelly. This rich homemade dessert is very easy to do and can be prepared with any other type of mazipan, as well as can be done to sell. The result is exquisite, so continue with us and discover how to make mazipan jelly step by step.
| 🚻 6 Diners | 🕘 6h | 🍵 Post | 🤯 Difness Media |
| Mazapan jelly ingredients: |
| 30 grams of flavorless jelly 135 milliliters of water 200 grams of mazapan 400 milliliters of whole milk 250 grams of evaporated milk 300 grams of condensed milk (1¼ cups) 1 tablespoon vanilla soup aceite vegetable |
| Additional characteristics: expensive cost, boiled, |
Mazapan jelly ingredients:
1. The first step to prepare the mazapan jelly is to hydrate the jackless jelly in the correct form. For this, sprinkle it in the form of rain over the 135 ml of water. Then, move the container so that the entire gelatin enters into contact with water. Booking.
2. With a very small amount of oil, the gelatin mold greases. You can also prepare mazipan jelly in glass, a very practical presentation if you plan to use this mazapan gelatin recipe to sell.
3. Liquea El Mazapán next to the milk for a minute and pour the mixture into a pot. Add evaporated milk, condensed milk and vanilla. Take the fire.
4. Stir the mixture constantly to prevent it from boiling. When hot enough without boiling, remove from heat.
5. Now, melts the jelly without flavor in a water bath or in microwave. If you do it with the microwave, heat for 30 seconds, stir and then for 30 more seconds.
6. add it to the pot of the mazapan mixture while still beating vigorously. Pour everything into the greased mold.
7. Refrigera all night to set completely. With slightly moistened fingers, the edge of the glatin jelly from the container takes off. You can also separate the gelatin with a slightly humid knife. The gelatin and mazapan is already ready to serve and enjoy! You can decorate it with cookie or peanut bits.
