White chocolate and raspberry floedebolle
- Dessert
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
Floedebolle is a dessert native to Scandanavia. Danish chef, Christoffer Hruskova shares his white chocolate and raspberry floedebolle recipe - a divine treat with raspberry giving the sweet treat a summery edge
Ingredients
White chocolate and raspberry floedebolle
- 100g of marzipan
- 45g of sugar
- 25ml of glucose syrup
- 25g of fresh raspberries , crushed
- 30g of egg white
- 300g of white chocolate chips
Equipment
- Bain-marie
- Piping bag 1-2cm nozzle
- Food mixer
- Sugar thermometer
- Round pastry cutter
Method
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
- 25g of fresh raspberries
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
- 300g of white chocolate chips
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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White chocolate and raspberry floedebolle
