Coussin de Malabo

Ingredients

While the original Coussin de Lyon is a traditional French dessert, the Coussin de Malabo incorporates Equatorial Guinean influences to create a unique fusion dish. The adaptation replaces the traditional French flavors with Equatorial Guinean ingredients, such as incorporating local almonds and using vibrant green marzipan to represent the country's lush landscapes. We alse have the original recipe for Coussin de Lyon, so you can check it out.

• 200g (7oz) Equatorial Guinean almonds, finely ground 200g (7oz) Equatorial Guinean almonds, finely ground
• 100g (3.5oz) powdered sugar 100g (3.5oz) powdered sugar
• 1 egg white 1 egg white
• 200g (7oz) dark chocolate, chopped 200g (7oz) dark chocolate, chopped
• 100ml (3.4fl oz) heavy cream 100ml (3.4fl oz) heavy cream
• Green food coloring Green food coloring
• 200g (7oz) marzipan 200g (7oz) marzipan

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 16g, 5g
• Carbohydrates (total, sugars): 22g, 18g
• Protein: 5g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a bowl, combine the finely ground Equatorial Guinean almonds, powdered sugar, and egg white. Mix until a smooth paste forms.
2. 2.
   Roll the almond paste into small balls, approximately 2cm (0.8in) in diameter. Set aside.
3. 3.
   In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat and add the chopped dark chocolate. Stir until the chocolate is completely melted and the mixture is smooth.
4. 4.
   Allow the chocolate ganache to cool slightly, then place a teaspoonful of ganache onto each almond paste ball. Roll the balls gently to coat them in the ganache. Set aside.
5. 5.
   Add a few drops of green food coloring to the marzipan and knead until the color is evenly distributed.
6. 6.
   Roll out the green marzipan into a thin sheet. Cut out small squares, approximately 5cm (2in) in size.
7. 7.
   Place each almond paste ball in the center of a marzipan square. Fold the marzipan over the ball, sealing it completely.
8. 8.
   Repeat the process until all the almond paste balls are covered with marzipan.
9. 9.
   Allow the Coussin de Malabo to set in the refrigerator for at least 1 hour before serving.

Treat your ingredients with care...

• Equatorial Guinean almonds — Ensure the almonds are finely ground to achieve a smooth almond paste.
• Marzipan — Knead the marzipan well to ensure an even distribution of the green food coloring.

Tips & Tricks

• If you prefer a stronger almond flavor, you can add a few drops of almond extract to the almond paste mixture.
• For a more festive touch, decorate the Coussin de Malabo with edible gold leaf or sprinkle powdered sugar on top before serving.
• If you cannot find Equatorial Guinean almonds, you can use regular almonds as a substitute.

Serving advice

Serve the Coussin de Malabo as a delightful dessert after a meal or as a sweet treat during special occasions. Pair it with a cup of Equatorial Guinean coffee or tea for a perfect combination of flavors.

Presentation advice

Arrange the Coussin de Malabo on a decorative platter, allowing the vibrant green color to stand out. Garnish with fresh mint leaves or edible flowers for an elegant touch.