Marzipan in cherries coated with white chocolate The marzipan: Prepare a frosting sugar by cooking 200 g sugar and 50 ml water, a stick of vanilla or few drops of vanilla essence. Cook on a very low heat until the syrup becomes very thick and sticky. If you use a density meter it should read 37 to 38 degrees. Mix with 250 g peeled almonds which have been ground to a very fine powder, on a marble surface. We obtain a white paste used in all recipes for petits fours. The cherries: They can be fresh, brandied or sugared. Take the pips out. If they are too wet, roll them in some icing sugar to dry them. The chocolate coating: 125 g white chocolate melted with 3 Tspoons water and kept warm in a double boiler. Divide the marzipan into small balls. Take one ball, shape it around one cherry. Skew it on a tooth stick and dip it into the chocolate. Cool on a marble. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip