The feelig of spring are tingling in my body at the same speed as the snow melts out in my courtyard .. This is a wonderful time of year
With the holliday of Easter in mind, I wanted to make a spring-like variant of the traditional Scandinavian feather fluff.
The spirasjonen I got a sunny day last week, when a little girl came shivering of cold along the road with a big ice cream in hand. I thought that it is a shame that the ice cream is so incredibly cold to eat, now so early in the spring … So here’s my warm «ice»
- 4 large egg whites or 5 small ones.
- 1.5 tablespoons sugar (I)
- 7.5 oz (215 gr) sugar (II)
- 1.8 fl oz (0.50 dl water
- 0.7 oz (20 gr) glucose
- 5 gelantin plates
- 10 Ice cream cones
- 10 oz (250 gr) milk chocolate
- 3 ss crisco (harden fatt)
I start by coating the ice-cone with a thin layer of chocolate.
Melt the milk chocolate in a double boiler and add the crisco.
When everything is melted together and are smooth, fill the ice cone with the melted chocolate. Turn it up-side-down and pour most of the chocolat back into the bowl. If neaded, scrape gently using a small spoon.
Save the left-over chocolate for later.
Place the cones onto a wire rack untill the chocolate sets.
Making Scandinavian Feather Fluff:
The most important, is to measure all the ingredients, and boil water to your double boiler.
Crack eggs and separate the yolk from the white. The plums can be saved to make something else .
Pour sugar (II) in a saucepan and pour in the water.
Turn on the heat and let it simmer.
Useing a cany thermometer, simmer until temperature reaches 265 F degrees (130 C).
Let gelantin soak in cold water for 8 minutes.
Whip the egg whites to soft peaks, slowly add sugar (I) still with the mixer running on high speedmachine . Whip for 3 minutes more.
Turn the speed down to medium , and add the hot sugar syrup. I have no picture of this step, because I didn`t wanted to be a “stuntman” and photographer, at the same time I’m working with sugar syrup that has such high heat.
Turn peed to high again and whip for 3 minutes.
Squeeze as much water as possible from the soaked gelantin. In the bowl of a double boiler, melt the gelantin.
Turn down to half speed again and pour in gelantin.
Whip for 3 minutes on high speed.
Now it’s mostly done
Just turn down the speed to medium, again , and whip until the meringue reash room temperatur.
Prepare to fill the ice cream cones. I useed a piping bag and large open star tip.
You can also use a zip lock bag , and cut off a corner, as a piping bag.
Using wine glases the cones are able to stand upright.
When cones are filled topped with a swirl, put them in the frige for a few hours so they form a thin crust, before dipping them in chocolate.
Re-melt the exess chocolate in a double boiler and dip the cream . Hold them upside down for a few moments to let the excess chocolate runs off.
Sprinkle with small sugar pearls .
Let them stand in wine glases until chocolate sets.
Store in fridge, stays fresh for 5 days.
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