Dark chocolate floedebolle
Item 1 of 1
- Petit four
- medium
- 10
- 1 hour 30 minutes
The use of sea buckthorn juice in this otherwise traditional Danish sweet is a nice touch of flavour contrast from Christoffer Hruskova. The berry has been distributed in and around Denmark throughout its history and has been used here to create a sweet, sour and bitter classic.
First published in 2015
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Ingredients
Metric
Imperial
Floedebolle
- 55ml of sea buckthorn juice
- 45g of caster sugar
- 25g of glucose
- 30g of egg white
- 100g of marzipan
- 300g of dark chocolate
SAVE RECIPE
Equipment
- Piping bag 1-2cm nozzle
- Rolling pin
Method
1
Roll out the marzipan to a ½ cm thickness and cut in to rings 1 ½ cm diameter
- 100g of marzipan
2
Bring the sugar and glucose to the boil in a small pan to 110˚C. Add sea buckthorn juice and bring up to 117˚C
- 45g of caster sugar
- 25g of glucose
- 55ml of sea buckthorn juice
3
Pour the hot sugar into the egg white while whisking, continue to whisk until cold, thick and gloss. When cold put the mixture in a piping bag and pipe onto the marzipan to cover the whole circle
- 30g of egg white
4
Melt 200g chocolate to 49˚C then take it off the heat and add the remaining 100g while stirring until smooth, cover the sea buckthorn meringue with chocolate and refrigerate
- 300g of dark chocolate
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