One Bite at a time

“Risalamande”

I alredy have one Christmas floedebolle with cinnamon and apple, however one is definitely not enough. This one carries the name of risalamande, the classic Danish Christmas desserte of ricepudding mixed with almonds, vanilla and whipped cream and topped with cherry sauce. It has a base of vanilla biscuit, cherry foam, milk chocolate covering and chopped almonds as decoration.

“RISALAMANDE”
20 pieces.

Biscuitbase:
20 Of these vanilla biscuits
50 g Milk chocolate

Marshmallow:
115 g Sugar
60 g Glycose syrup
20g Lemon Juice
60g Cherry sauce without berries
75 g Pasteurised Egg whites
1 tbsp. Sugar
1/2 tsk. Red colouring powder

Chocolate Shells:
400g Finely choppe milk chocolate
Edible red and gold dust
Chopped almonds

BISCUITS:

Melt the chocolate and spread a thin layer on each vanilla biscuit.

Let the chocolate set.

MARSHMALLOW:

Add sugar, glycose syrup, cherry sauce and lemon juice to a thick bottomed pot, keep a sugar/digital thermometer by the side.

Stir the ingredients together until the sugar has melted. The temperature now has to reach exactly 117 degrees celcius.

Meanwhile, whip the egg whites to stiff peaks, then add 1 tbsp. sugar and continue whipping until the meringue is shiny.

When the syrup is ready, pour it into the egg whites in a thin stream, while continously whipping on a middle speed.

Then turn the speed up to maximum and whip for another 8-10 min.

At some time during the last few minutes, add the red colour.

Put the marshmallow mixture in a piping bag with a round nozzle and pipe the mixture onto the biscuits.

Place the floedeboller in the fridge 1-2 hours, I usually give them until the day after. The fact that they are cold and firm makes it easier to cover the cakes with chocolate, without the marshmallow collapsing. At the same time the chocolate will set faster, when the mixture is cold.

CHOCOLATE SHELLS:

Melt 2/3 of the chopped chocolate in a bowl over a simmering, not boiling, pan of water, the bowl must not touch the water.

When meltet, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.

The cakes can now either be dipped into the chocolate. Or, as I do, placed on a chocolate fork and covered from the top with chocolate, where after the excess can be shaken off, carefully by lightly knock the fork against the side og the bowl.

Sprinkle the tops with almond chunks.

Place the floedeboller in the fridge for the chocolate to set.

Dust them with a mixture of the edible dust. Use a clean, new brush to dust the powder over the set chocolate.



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