Flødeboller – Christmas Foam

• 85 g hard margarine at room temperature
• 30 g Zùsto
• 100 g pastry flour
• generous pinch of salt
• 1 tsp speculaas spices
• 400 g white chocolate
• green dye
• 100 g Zùsto
• 50 g water
• 1 tsp freshly squeezed lemon juice (you will be fine with 1 lemon in this recipe)
• 85 g Zùsto
• 40 g sugar-free glucose syrup (see above)
• 25 g freshly squeezed lemon juice
• 50 g egg whites
• 1/s tsp vanilla extract

Equipment

• Silicone Moulds Soffice Incanto from Silikomart
• Sugar thermometer
• Lots of bowls