Pistachio Marzipan and Raspberry Diamonds

Line your cake or baking tin with cling film.

For the Pistachio Marzipan:

In a food processor, grind the pisachios with the oil until a paste forms. Add the pistachio paste to the marzipan and knead together until everything is fully incorporated. Roll out into the prepared tin.

For the Raspberry Paste:

Heat the raspberries in a small pan with a little water, then mash them with a fork.

Tip the pectin into a large, heavy-bottomed pan and mix in the sugar a little at a time to prevent clotting.

Add the raspberry pulp, mix together and bring to the boil. Heat until the temperature reaches 108C. Pour the mixture into the tin over the marzipan and leave to set.

When set, turn out the marzipan and fruit paste onto a clean, flat surface and, using a sharp knife, cut 6 rows across the width, then cut diagonally across to form diamond shapes. Keep them so that the fruit paste sits on top of the marzipan for dipping.

For the coating:

Melt and temper the chocolate. See how here.

Dip the marzipan pieces, one at a time, into the tempered chocolate using the 3-prong dipping fork. Submerge fully in the chocolate and then immediately place the fork back underneath it and lift it out of the chocolate. At this point you need to remove the excess chocolate, so resist the temptation to tap the fork on the side of the bowl and, instead, touch the bottom of the dipped diamond on the surface of the chocolate a few times. Gently scrape any remaining excess off the sides of the bowl. Slide the dipped chocolate off the fork and place on baking paper to set.

Decorate with ground pistachios or freeze-dried raspberry powder.