Strawberry Clouds

1. Dissolve dextrose, 80 g strawberry-cream sugar and vanilla sugar in 40 ml water and bring to the boil. Simmer while stirring until everything has dissolved and a clear, syrup-like mass has formed. This takes about 2 minutes.
2. Let gelatine powder swell a little in 10 ml of water and then liquefy in the microwave for 1/2 minute. Beat egg whites very stiff.
3. Now gradually pour the still hot sugar syrup into the egg whites in small amounts while stirring. Set the hand mixer to the highest stirring level. Stir until all of the syrup is filled. Then pour in the liquid gelatine while stirring and then whip everything vigorously for another 1 minute.
4. Let the mixture “tighten” in the refrigerator for approx. 1 hour.
5. In the meantime, cut out the waffles or lay out existing waffles or biscuits.
6. When the mixture begins to thicken, take it out of the refrigerator, stir in the remaining strawberry-cream-sugar as a crunch and fill everything into a large piping bag with a large perforated nozzle. Now spray small mounds on the individual waffles – for me the amount was 12 pieces. The “blanks” lightly covered with cling film for at least 2 hours in the refrigerator.
7. Shortly before the end of the cooling time, melt the couverture with the coconut oil over the water bath. Then take the pot out of the hot water and let the couverture cool down a little. Then cover all the blanks with it and decorate the surface with sugar writing or paint. Cool again well and then enjoy later ……….

Annotation:

1. I was inspired by the recipe “Schoko-Kiss” of KB member “Ladybe” to create it in another way for this delicacy. If you can’t get strawberry-cream sugar (good tea shops have it and other flavored varieties), you can flavor it with caramel, espresso powder or the like according to your own taste.