White chocolate and raspberry floedebolle

• Vegetarian
• Gluten free

• Produce

  • 25 g Raspberries, fresh

• Refrigerated

  • 30 g Egg white

• Condiments

  • 25 ml Glucose syrup

• Baking & Spices

  • 45 g Sugar
  • 300 g White chocolate chips

• Desserts

  • 100 g Marzipan

Found on greatbritishchefs.com

Description

Ingredients

• 100g of marzipan
• 45g of sugar
• 25ml of glucose syrup
• 25g of fresh raspberries, crushed
• 30g of egg white
• 300g of white chocolate chips

Directions

• 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
• 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
• 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
• 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
• 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
• Slowly pour the white chocolate over the meringues to cover completely in an even coat. Leave in the fridge until set and then serve