125 g of raspberry puree
12 g of glucose
12 g of sugar
2 g of pectin
For the raspberry caramel:
50 g of sugar
20 g butter
70 g whole liquid cream
30 g of raspberry puree
1 pinch of salt flower
Preparation
Step 1: Cookie dough
Mix the butter and the batter. Add egg, then flour and yeast.
Lightly color the dough, film and let rest for 1 hour cool.
Step 2: Cooking
Shape some dough balls and arrange them on a plate.
Bake for 8 min at 170°C, add the raspberries, then bake for 7 min.
Let it cool down completely.
Step 3: Raspberry Confit
Preheat raspberry puree and glucose.
Add sugar and pectin, bring to a boil, then let rest cool for 2 hours.
Step 4: Raspberry Fudge
Heat up the cream and raspberry puree.
Make a fudge with sugar, add butter, then pour hot cream.
Let it thicken and book 1h at the cool.
Step 5: Dressage & tasting
Advertisement:
Thanks for your SHARES!
This Cucumber Salad Is Soo Delicious
STRAWBERRY TRES LECHES CAKE
Why you should put 2 bay leaves under your pillow before going to bed
A Proud Father’s Joy: Hazel Moder at Cannes Film Festival
Creamy Caesar Chicken and Mushroom Bake
For Years My Neighbor Comes Home for 15 Minutes in the Middle of the Day — I Finally Dared to Take a Peek
OMG!Two-time Grammy winner died at the age of 45….
All Three of Brad Pitt’s Daughters, Zahara, Vivienne, & Shiloh, Have Changed Their Names
How to maintain a Moses cradle?
