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White chocolate and raspberry floedebolle

  • Dessert
  • medium
  • 4
  • 1 hour 30 minutes, plus setting time

PT1H30M

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Ingredients

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White chocolate and raspberry floedebolle

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Method

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1
Start the white chocolate and raspberry floedebolle by rolling out the marzipan to a thickness of 1/2 cm and use a pastry cutter to cut into 1 1/2 cm rings. Set aside on a tray, evenly spaced out
  • 100g of marzipan
2
Combine the sugar and glucose in a pan and bring to 117˚C. While the sugar mixture is coming to temperature, place the egg whites in a food mixer and set to the lowest speed
  • 45g of sugar
  • 25ml of glucose syrup
  • 30g of egg white
3
When the sugar mixture reaches 117˚C, remove from the heat and pour into the egg whites in a slow, steady stream. Increase the speed of the mixer during this process and leave to mix until cool
4
Once cooled, the egg whites should be very thick, stiff and glossy - this is an Italian meringue and is rarely baked. Add in the crushed raspberries and whisk briefly to combine. Place the mixture into a piping bag and pipe over the marzipan rings to achieve an upside down cone effect
5
Melt 200g of the white chocolate in a bain marie until it reaches 49˚C. Remove from the heat and add the remaining white chocolate and stir until smooth
6
Slowly pour the white chocolate over the meringues to cover completely in an even coat. Leave in the fridge until set and then serve
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