|Quantity||Unit price||Reference price|
|To 5||€12.95 *||€37.00 * / 1 l|
|From 6||€11.95 *||€34.14 * / 1 l|
*prices incl. VAT plus shipping costs
Ready to ship today,
Delivery time appr. 1-4 days²
- Order number: 462007
- Allergen-Information: Contains: Milk products, almonds. May contain traces of other nuts. Alcohol content: 15% vol
- EAN: 4000161880509
- Manufacturer product ID: 880509
- advice: Store in a cool and dry place. Shake before use.
Cream liqueur with marzipan
The original Niederegger marzipan cream liqueur is made according to an old secret recipe. Enjoy it classically pure, "on the rocks" or as an accompaniment to coffee or desserts. Perfect also for baking, refining desserts or as a highlight for cocktails. Use the "Tips" tab to try out an interesting recipe. The use of marzipan may cause deposits, so please shake bottle before use. Since it is a natural product is the a sign of quality.
|Füllmenge (Volumen):||350 ml|
|age group:||ab 18 Jahren|
|Shipping weight:||1,7 kg|
|Dimensions HxWxD (approx.):||320x68x45 mm|
|Made in:||EU (Germany)|
|product group:||chocolate, pralines, Sweets|
|Target group:||Adults, Families|
|Manufacturer address:||J.G. Niederegger GmbH & Co. KG, Zeißstraße 1- 7, 23560 Lübeck, Deutschland|
Manufacturer contact: Niederegger JG GmbH & Co. KG, Zeissstrasse 1-7, 23560 Lübeck
JG Niederegger GmbH & Co. KG is one of the best-known manufacturers of Lübeck marzipan, as well as other confectionery products.
The marzipan from Niederegger consists of 100% raw material. According to the company, up to 30,000 kg of marzipan are produced daily. The product range includes 300 specialties such as marzipan and nougat, as well as chocolates, truffles, tree cakes, stollen and pastries. In addition, special designs are carried out as desired. The products are shipped to more than 40 countries worldwide. Important foreign markets are England, Scandinavia, Russia, USA and Canada. More than half of the turnover is generated in the Christmas business.
Niederegger - synonym for the best marzipan
Niederegger stands for tradition, outstanding craftsmanship and highest enjoyment.
Marzipan for love. Since 1806.
Differences in marzipan quality
"Take almonds, sugar and rose water ..." is the simple, classic recipe for marzipan. Decisive for the unique quality of the Niederegger products is, in addition to the quality of the raw materials and the traditional roasting process, the right mix of almonds and sugar.
Basically, the higher the almond content, the higher the quality of the marzipan. So the raw mass must consist of at least 65% almonds and must contain no more than 35% sugar. Further sugar may be added in the further processing, which is basically dispensed with by Niederegger.
The aromatic almonds
The almond tree with its Latin name Prunus dulcis is one of the rose plants and is therefore closely related to cherry, peach, apricot and rose. For around 4000 years, the frost-sensitive tree has been cultivated. The almonds thrive particularly well in a warm climate and are grown, for example, in southern Spain in the region around Alicante.
Aromatic almonds from southern regions are the most important raw material for the high quality Niederegger marzipan. Between January and February is the time of the almond blossom. The wide groves show up in their brilliant white and pink splendor. The managing proprietors of the Niederegger family business, the Strait family, are personally convinced by the abundance of flowers these days.
From March, nothing is to be seen of the blossoms of almond trees. The harvest takes place from beginning to middle of September. The edible almond kernel is surrounded by a protective, hard shell. From this, the almonds are harvested in the harvest areas, selected and packaged for transport.
In Lübeck, once again, the quality of each individual delivery is checked by an independent laboratory before the almonds are released for production.
The original recipe
Decisive for the unique quality of the Niederegger products are, in addition to the quality of the raw materials, the correct mixing ratio of the ingredients as well as the traditional roasting process. Everything else is a closely guarded family secret that has been handed down from generation to generation for more than 200 years.
Niederegger attaches great importance to traditional craftsmanship. The almonds are blanched in a hot water bath to quickly and thoroughly rid them of their brown skin. Subsequently, a machine and additionally a manual sorting done, so that in the end only the very best almonds are processed. In large drums they are washed again before they are mixed with the sugar. Rolls grind the almonds and the sugar, taking care that the structure of the almond is preserved and still on the tongue is noticeable.
Then the roasting of the raw mass begins under the eyes of an experienced roasting master. For this purpose, the mass is placed in rotating vessels and heated evenly over an open flame. The result is fine roasted aromas and the almonds and sugar combine to form an aromatic savory raw material. After cooling off with cold air and a rest phase, the Niederegger secret is added. Only now is the marzipan ready and can be processed into one of more than 300 different products.
Cream liqueur with marzipan (SAHNE, KONDENSMAGERMILCH, marzipan (ALMANDELS 57%, sugar, invert sugar syrup, alcohol), sugar, alcohol, natural flavor, maltodextrin, caramel syrup)Allergen Information: Contains: Milk products, almonds. May contain traces of other nuts. Alcohol content: 15% vol.
CORNELIA POLETTO'S MARZIPAN TIRAMISU
1. Almond sponge cake: First, sift the flour with the cornstarch, a pinch of salt and the baking powder in a bowl that is not too small, then mix in the almonds. A second bowl is placed over a hot water bath. We add the eggs and beat them with warm water, sugar and vanilla pulp until light and fluffy. A little patience is needed here, it can take as little as 15 minutes for the egg mixture to reach the perfect consistency. So the effort is worth it! When everything is just right, we remove the bowl from the water bath and continue beating while it cools.
2. Now the flour mixture from the first bowl can be folded in. Very slowly and carefully to maintain the foamy consistency of the egg mixture. Spread on a baking tray lined with baking paper, bake for 10 to 15 minutes in an oven preheated to 180 °C until golden brown. After that, our sponge cake is allowed to cool down to room temperature.
3. Meanwhile, we prepare the marzipan-mascarpone cream, which is something like the flavorful soul of our dessert. To do this, we dice the marzipan and puree it with the milk until it forms a creamy mass. Then we stir in the mascarpone, the whipped cream and the marzipan liqueur. The egg yolks are beaten with half of the sugar until foamy and stirred into the marzipan-mascarpone mixture. Gelatine is used to give the cream a firm consistency. Squeeze out the leaves soaked in water, dissolve them with two tablespoons of water over low heat and add them to the cream while stirring. Then beat the egg whites with the remaining sugar until stiff and fold into the marzipan cream. Then chill.
4. Next step: the spiced cherries: To do this, first put the sugar in a saucepan with water and heat. When both have combined to form a golden caramel, deglaze with port and red wine, add cinnamon, cardamom and cloves and reduce by half. Well, that already smells wonderfully like Christmas! Strain through a sieve to remove the spices. Add the cherries and season with the kirsch.
5. Now it's the ice cream's turn: for this, mix the milk with the cream and the powdered sugar in a saucepan and bring to the boil. Stir in the nougat and let it melt completely. Take a look at how pretty this looks. Yes, the eye is definitely cooking here. Freeze the finished nougat mixture in the ice cream maker.
6. Now what belongs together grows together: Cut out the sponge round. Then place a cookie cutter ring for each portion on a sheet of baking paper. Place one slice of sponge cake in each, mix the espresso with the marzipan liqueur and drizzle the slices of dough with it. Pour in some marzipan cream, cover with sponge cake, drizzle and so on ... When the rings are full, chill. By the way, if you do not have cookie cutter rings, small bowls or coffee cups are also suitable.
7. To serve, turn the marzipan tiramisu out of the ramekins onto plates. Now the nougat from the freezer is used. Use a vegetable or truffle slicer to shave it nicely over the top. Add a scoop of nougat ice cream and a portion of the spiced cherries.
"Then it's time to feast. Enjoy!"
Yours, Cornelia Poletto
Preparation time: 45 min., Baking time: 15 min., Freezing time for the ice cream: approx. 1 hr. (depending on the ice cream maker)
INGREDIENTS FOR 6-8 PEOPLE
For the almond sponge:
- 4 large organic eggs
- 4 tablespoons warm water
- 150 g sugar
- 1 vanilla pod, scraped out
- 1 tsp. baking powder
- 50 g cornstarch
- 100 g flour, sifted
- 1 pinch of salt
- 100 g ground almonds
For the marzipan mascarpone cream:
- 200 g Niederegger Marzipan Classic® without chocolate
- 100 ml milk
- 3 egg yolks
- 40 g sugar
- 250 g mascarpone
- 250 g whipped cream
- 4 sheets of gelatine, soaked in cold water
- 2 egg whites
- 20 g sugar
- 50 ml Niederegger cream liqueur marzipan
For the spiced cherries:
- 100 g sugar
- 2 tablespoons water
- 300 g cherries, frozen
- 150 ml red wine
- 50 ml port wine
- 3 tablespoons cherry brandy
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
1 piece Niederegger Nougat Nuss, frozen
For the nougat ice cream:
- 250 ml milk
- 200 ml cream
- 50 g powdered sugar
- 200 g Niederegger nougat nut
- 100 ml espresso
- 50 ml Niederegger cream liqueur marzipan