The recipe below is from marzipan fans our race. Pernille enjoys kanyakumari working with sweets, and plays with Konditor in their leisure kanyakumari time. Recipe she got from his former kanyakumari colleagues and then adapt it to your own taste.
Þekið bottom kanyakumari and edges of rye bread form (ca. 10 x 30 cm) with Baking paper. Fletjið marsípanið out so it will fit into the base and push it well into the sides. Chop the dark chocolate finely. Heat the cream to the boil, remove the pot from the heat and add the dark chocolate into. Let stand for a few moments until the chocolate kanyakumari is melted, stir well. Add the hot coffee and ground beans. Pour over trufflumassanum marsípanið and enter the form into the table so that the surface splashes. Place the form in the refrigerator until the contents are rigid, usually the next day. Take the form of a refrigerator and let stand for 20 minutes. Melt white chocolate and pour it into a fine pattern of stripes of dark Truffles (can use cones). Let the white chocolate to solidify and cut it in pieces such as triangles or squares.
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