Merry 3. Sunday of advent.
This year’s Christmas floedebolle hides beneath a nisse cap made of coloured white chocolate and its taste leads your mind to the Danish brunkage cookie with its spices and the use if mulled wine syrup in the marshmallow.
NISSE CAPS
15 CAPS
BISCUITS:
20 OF THESE BISCUITS
50 G WHITE CHOCOLATE
Melt the chocolate and spread a thin layer on each biscuit.
Let the chocolate set.
MARSHMALLOW:
115 G SUGAR
60 G GLUCOSE SYRUP
60 G MULLED WINE SYRUP
1/8 TSP. GROUND CLOVES
1/8 TSP. GROUND CINNAMON
1/8 TSP. GROUND CARDAMOM
1/8 TSP. GROUND GINGER
75 G PASTEURISED EGG WHITES
1 TBSP. SUGAR
1/2-1 TSP. GREEN FOOD COLOURING
Add sugar, glucose syrup, mulled wine syrup and spices 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, 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.
At some time during the last few minutes, add the green 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 SHELL:
300G FINELY CHOPPED WHITE CHOCOLATE + 100 G WHITE CHOCOLATE DECORATION
RED FOOD COLOURING GEL
EDIBLE SILVER DUST
15 MINI MARSHMALLOWS
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 red colour a little bit at a time, until you have the colour you want for your sky.
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.
Decorate the tops with a mini marshmallow to make a tassel for the cap.
Place the floedeboller in the fridge for the chocolate to set.
Melt the last 100 g white chocolate and dip the edges of the bottom of the floedebolle, so that the cap gets its white edge, place them back in the fridge.
Dust them with a mixture of the edible dust. Use a clean, new brush to dust the powder over the set chocolate.
Keep the floedeboller in the fridge until they are served.