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Disse flødeboller med hindbærskum er simpelthen super lækre. Hvis du er mere til almindelige flødeboller, er der en opskrift lige her.
Ingredienser (30 små flødeboller)
60 g vand
150 g sukker
80 g glukosesirup
2 tsk vanillesukker
100 g æggehvider
2 spsk sukker
3 tsk frysetørret hindbærpulver
200 g marcipan til bunde
200 g mørk chokolade til overtræk
Evt. ekstra frysetørret hindbærpulver til pynt.
Fremgangsmåde
- Rul marcipanen tyndt ud (ca. 5 mm). Tryk cirkler ud af marcipanen med en diameter på 4-5 cm. Brug eventuelt et lille glas. Bag marcipanen ved 180 grader i 4 minutter, eller indtil de er gyldne. Køl bundene af på en rist.
- Kog vand, sukker, glukosesirup og vanillesukker indtil massen har en temperatur på 117 grader.
- Mens massen koges op, piskes æggehvider og 2 spsk sukker luftigt.
- Hæld nu den varme sukkerlage i en tynd stråle ned til æggehviderne, mens der piskes. Når al sukkerlagen er tilsat piskes guffen i minimum 10 minutter, indtil guffen er kølet af. For at fremskynde denne proces kan skålen sættes ned i en anden skål fyldt med isterninger, eller der kan lægges et viskestykke med isterninger rundt om skålen.
- Når guffen har stuetemperatur vendes 3 tsk hindbærpulver i, og guffen kommes op i en sprøjtepose. Klip et stort hul i posen, og sprøjt massen på marcipanbundene.
- Lad flødebollerne hvile i minimum 1 time.
- Smelt og temperer chokoladen, og overtræk flødebollerne. Stil eventuelt flødebollerne på en palet henover skålen med chokolade, og hæld chokolade over med en ske.
Enjoy!
Du kan også lave flødeboller med andre smage, eksempelvis som her med moccaskum og limeskum.
