Alright, I’m on a matcha kick at the moment, so bear with me for a little longer while I explore it…. Then we can move on. 🙂 Today I bring you my version of a Flødebolle, perhaps more commonly known as Mallowmar in the UK and USA, but never seen with a matcha “marshmallow” from what I have found.
I’ve been sitting on this recipe for almost a year, waiting until I could really make it pop and the matcha has been what I was waiting for. Not only for the flavour it brings to the “mallow” part, but, come on, that colour!! In raw desserts, seldom can you attain bright, beautiful colour without compromising on the flavour, so the white “mallow” part of this was the perfect canvas for matcha’s bright green pigment to shine through.
The matcha mallow sits atop a light oat biscuit and, as you can see, the whole thing gets dipped in dark chocolate. That dark chocolate shell brings a lovely little crunch against an otherwise soft textured dessert. A little lemon in the “mallow” makes the flavour as shiny as the matcha itself.
175g ( 1 cup packed ) young coconut meat
100g ( ½ cup ) xylitol, powdered
1 tbsp lemon juice
½ tsp vanilla extract
1 – 2 tsp matcha tea powder
100g ( ½ cup ) water
80g ( ⅓ cup ) coconut oil, melted
7g ( 1 1/4 tbsp ) psyllium husk
- Blend the first set of ingredients and use the tamper stick to keep it all moving until smooth.
- At the end, blend in the psyllium. The mix will get thick fast, so blend quickly.
- Once ready transfer to a shallow bowl and put in the fridge to set. About 1-2 hours depending on how warm the mix got in the blender.
- When it’s firmed up, whisk it to aerate the mix and then transfer to a piping bag fitted with a round tip and store in the fridge while you make the biscuits.
100g ( 1 cup ) oat flour
60g ( ⅓ cup ) cashews
30g ( ¼ cup ) coconut flour
1 tsp vanilla powder
50g ( ¼ cup ) xylitol
30g ( 2 tbsp ) honey
35g coconut oil, melted
2 tbsp water, or to bind – should form a ball
- In a food processor, blend the first set of ingredients until the cashews are broken down into a rough flour.
- Add the remaining ingredients and pulse. The mix should form into a ball in the machine.
- If the dough is too moist, add 1 tsp of coconut flour, mix it through and see if you need to add more to reach the desired consistency. If it’s too dry, add 1 tsp of water at a time and process.
- Once you are happy with the consistency, roll the dough between two pieces of teflex to about a ½ inch thickness.
- Using a round cutter 1 ½ – 2 inches in diameter, cut the dough into biscuits and place on a mesh dehydrator tray.
- Repeat until all dough is used.
- Dehydrate at 115f for 8 hours just to firm them up and dry them out a little.
- Allow to cool before piping the matcha “mallow” on top.
Matcha Mallow – in piping bag fitted with round tip
250g ( 8.8 oz ) dark chocolate or cacao paste, melted
- Lay the biscuits out on the counter top and pipe a little mound of the “mallow” on top. You might want to try a few practice runs of piping to get the right shape before taking it to the biscuits.
- Get an empty tray lined with greaseproof paper and place it to your right.
- Place your bowl of melted chocolate in front of you and have your prepared mallows to the left, ready to dip.
- Dip the tops of them in the chocolate all the way down to the top of the biscuit, pull it out and allow the excess to drip off ( while still inverted ) and then place right side up on the prepared tray to your right.
- Pop the tray in the fridge to set, about 10 minutes. You can eat these right out of the fridge, but, if you want the mallow to be soft, allow them to sit out for 10-20 mins to soften before eating.
- Here’s a video on how to enrobe