Danish Flodebolle

1. 1

   Put the gelatin in cold water.

2. 2

   Prepare the syrup by heating 150 grams of sugar and 50 grams of water in a saucepan.

3. 3

   Boil at 120 degrees Celsius until syrup forms.

4. 4

   Beat the egg whites. When they start to get a bit frothy, add 1 teaspoon of sugar. Continue beating until firm.

5. 5

   Remove syrup from heat. In a bowl, add syrup to drained gelatin, and stir quickly.

6. 6

   Gradually add the syrup to the egg whites, lowering the speed of the mixer, and mixing for 10 minutes until the syrup cooks the egg whites, and they are completely cold.

7. 7

   Put the egg whites in a pastry bag and make some small domes on cookies that will serve as bases.

8. 8

   Let flodebolle dry on a rack for 30 minutes at room temperature.

9. 9

   Melt chocolate in the microwave. Pour on, and cover flodebolle with it.

10. 10

    Refrigerate to harden chocolate.

11. 11

    Garnish with pistachios and white chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.