A yummy mouthful of a Christmas floedebolle with cinnamon, apple and liquorice, decorated in green, white and baubles.
125G 60% ALMOND LIQUORICE MARZIPAN (ODENSE MARCIPAN)
Preheat the oven to 200 degrees celsius.
Roll out the marzipan on the kitchen table, dusted with a bit of icing sugar, to keep the marzipan from sticking. Roll it to a thickness of about 2-3 mm.
Cut out the biscuits with a round cutter (diameter of 5 cm.)
Place the pieces on a baking tray with baking paper and bake them on the middle rack in the oven 3-5 min, until the edges are golden brown.
Allow the biscuits to cool completely.
115 G SUGAR
60 G GLUCOSE SYRUP
1½ TSP LEMON JUICE
60G APPLE JUICE
1/2 TSP. GROUND CINNAMON
75 G PASTEURISED EGG WHITES
1 TBSP. SUGAR
Add sugar, glucose syrup, cinnamon lemon and apple 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 celsius.
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, take the pan off the heat and add the lemon zest, then pour it into the egg whites in a thin stream, while continuosly whipping on a middle speed.
Then turn the speed up to maximum and whip for another 8-10 min.
Put the marshmallow mixture in a piping bag with a round nozzle and pipe the mixture onto the cooled 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.
300G FINELY CHOPPED WHITE CHOCOLATE
GREEN COLOURING GEL
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 melted, remove the bowl and add the rest of the chocolate and stir it together until the chocolate is smooth and shiny.
Add the green colour a little bit at a time, until you have the colour you want for your trees.
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.
While the chocolate is still soft, decorate the trees with dragees.
Place the floedeboller in the fridge for the chocolate to set.
Dust a little icing sugar over the trees, so that they will have snow covered branches.