Cooking
I've been forced to do this. My newly found friend and fellow blogger, Oslofoodie, has been going on about these, flødeboller from Summerbird, driving me to a level of must-have-now that I've been trying to resist for the last couple of days. But then today, I passed Amokka, a coffee-shop and what did I see through the window? There it was, a tall, dark-chocolate smothered creature, revealing no secrets, but I knew, oh I knew what it was hiding under that chocolate layer - a feathery light, sugary and slightly sticky, gooey heart and a base of marzipan. You shall be mine, I thought - or well, maybe 6 of you shall be mine is more like what I thought...
This is him - her - well, you get it. As it happened, just a couple of weeks ago, I was clearing out some of all my food magazines and stumbled across a recipe for these. Now, I've never actually tried making them, so I give no guarantee for the recipe - I know the instructions are not very thorough, but it's what I have:
Flødeboller:
½ dl. water
150 g. sugar
75 g. glucose
½ vanilla pod
100 g. pasteurized egg whites
1 tabelspoon sugar
200 g. Summerbird marzipan (or any other nice brand)
400 g. really good dark chocolate
Boil water, sugar, glucose and vanilla (split the pod and scrape out the seeds) without a lid until you reach a temperature of 117 degrees celcius. It'll take about 25 minutes. Whisk the egg whites with 1 tablespoon sugar until almost stiff. While still beating, slowly pour the sugar-glucose-mixture into the egg whites. Keep whisking for 8 minutes. Cut the marzipan for the base, about 5 cm. in diameter, 3 mm. thick. Using a piping bag, pipe the egg white-sugar mix onto the base. Let rest for at least 6 hours at room temperature.
Put the flødeboller on a rack and cover with melted chocolate. Let cool.
They're a very Danish thing, these. Come to think of it, it is kind of weird eating egg whites with sugar. But they are oh-so-good!
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- Blowing The Dust Off...
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- Last One; Promise!
Final re-post from the cooking club. I get a weekly newsletter from the Tribune (many cities), and in this week's I saw the following recipe. From the Chicago Tribune Recipe of the week Chicago Tribune All Heart, bittersweet style Preparation time:...
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Cooking
Flødeboller
I've been forced to do this. My newly found friend and fellow blogger, Oslofoodie, has been going on about these, flødeboller from Summerbird, driving me to a level of must-have-now that I've been trying to resist for the last couple of days. But then today, I passed Amokka, a coffee-shop and what did I see through the window? There it was, a tall, dark-chocolate smothered creature, revealing no secrets, but I knew, oh I knew what it was hiding under that chocolate layer - a feathery light, sugary and slightly sticky, gooey heart and a base of marzipan. You shall be mine, I thought - or well, maybe 6 of you shall be mine is more like what I thought...
This is him - her - well, you get it. As it happened, just a couple of weeks ago, I was clearing out some of all my food magazines and stumbled across a recipe for these. Now, I've never actually tried making them, so I give no guarantee for the recipe - I know the instructions are not very thorough, but it's what I have:
Flødeboller:
½ dl. water
150 g. sugar
75 g. glucose
½ vanilla pod
100 g. pasteurized egg whites
1 tabelspoon sugar
200 g. Summerbird marzipan (or any other nice brand)
400 g. really good dark chocolate
Boil water, sugar, glucose and vanilla (split the pod and scrape out the seeds) without a lid until you reach a temperature of 117 degrees celcius. It'll take about 25 minutes. Whisk the egg whites with 1 tablespoon sugar until almost stiff. While still beating, slowly pour the sugar-glucose-mixture into the egg whites. Keep whisking for 8 minutes. Cut the marzipan for the base, about 5 cm. in diameter, 3 mm. thick. Using a piping bag, pipe the egg white-sugar mix onto the base. Let rest for at least 6 hours at room temperature.
Put the flødeboller on a rack and cover with melted chocolate. Let cool.
They're a very Danish thing, these. Come to think of it, it is kind of weird eating egg whites with sugar. But they are oh-so-good!
- Chocolate Praline Souffle Omelet, With Toasted Brioche---eomeote
It's EoMEoTE time, hosted by Cook Sister! Another recipe from a 1968 Gourmet. An eggy, yet chocolate and not-too sweet souffle. Fluffy, and not too heavy. Egg yolks beaten with sugar, till thick and pale. Melted dark chocolate and praline mixed in....
- Blowing The Dust Off...
Another 'oldie': from the August 1969 Gourmet, White Mountain Cake. This one came from one my favorite sections, the 'You Asked For It' column. The cake, apparently, came a bakery in Philadelphia, which had gone out of business. Interesting...
- Last One; Promise!
Final re-post from the cooking club. I get a weekly newsletter from the Tribune (many cities), and in this week's I saw the following recipe. From the Chicago Tribune Recipe of the week Chicago Tribune All Heart, bittersweet style Preparation time:...
- Wired Deconstructs Red Bull
What do all those ingredients in Red Bull do? Wired Magazine deconstructs a can's ingredient list and offers real-world (not marketing-hype) information about the effects of each item. From the article: Glucose Like most popular soft drinks, Red...
- Imbb? # 8: Raise Your Spirits High! Chocolate Bailey Truffles
The Is My Blog Burning?-events are probably one of the major reasons I ventured into food blogging land myself - I found it ever so entertaining to read about the adventures of so many people, acting on the same topic, be it soup, tartines, a cakewalk...