Exotic spheres

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   For the dough mix flour and baking powder. Add butter, 70 g icing sugar, salt, rum, lemon zest, egg yolk and 1 tablespoon cold water, knead to a smooth dough. Wrap in foil and put in a cool place for about 1 hour. For the filling, chop 120 g Exotic-Mix very finely. Bring to the boil with pineapple juice, 2 tablespoons of lemon juice and coconut milk. Leave to swell over a mild heat for approx. 8 minutes.

2. 2

   Let the mixture cool down. Divide the dough into two portions, roll out approx. 3 mm thin between two layers of baking paper, cut into 4x4 cm squares. Place 1/2 teaspoon of filling in the middle of each square and fold the dough over it. Form into balls with floured hands. Place on 3 baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 14 minutes. Let the balls cool down on cake racks. Stir 200 g icing sugar and 5-6 tablespoons lemon juice until smooth. Divide the icing. Colour one half with yellow food colouring. Cover balls with white or yellow icing. Put the rest in small freezer bags, cut off a small corner.

3. 3

   Let the balls cool down on cake racks. Stir 200 g icing sugar and 5-6 tablespoons lemon juice until smooth. Divide the icing. Colour one half with yellow food colouring. Cover balls with white or yellow icing. Put the rest in small freezer bags, cut off a small corner. Decorate balls with icing and 20 g dried fruits. Let the icing get firm

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
70 kcal

CARBS
10 g

FATS
2 g

PROTEINS
1 g