Marzipan Raspberries

Makes about 40 raspberries

Blue and red gel-paste food coloring

7 ounce marzipan or almond paste

1/2 cup of your favorite leaf-green frosting

1/2 cup corn syrup

1/2 cup water

·         One tray or sheet pan fitted with cooling rack

·         Plastic or finished wood cutting board

·         Fine microplane or grater

·         Teaspoon

·         Pastry Brush

·         Saucepan

·         Piping bag fitted with a leaf or petal tip

1.       Add 3 drops of red and about 3 drops of blue gel paste to the marzipan.  Knead to incorporate. Add more dye as needed to achieve raspberry color.  Don’t over knead; you want some swirls of color to remain in the marzipan.

2.       On the cutting board, shape marzipan into 1/2 teaspoon-sized balls. With the balls sitting on the cutting board, gently roll each ball into heart shaped balls by tapering one end of the ball with your index finger.

3.       Roll each raspberry over the fine grater or microplane to make seed-like indentions.  Repeat with each raspberry. Store raspberries for up to one month in fridge.

4.       When ready to serve, add corn syrup and water into small saucepan and bring mixture to a boil.  Let the glaze cool slightly.  Using the pastry brush, apply the glaze lightly onto each berry.  Place on tray fitted with cooling rack to dry.  When dry, pipe a small leaf of leaf-green frosting onto each berry.