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 is absolutely delicious—I can’t resist indulging in it!
Crockpot Texas Cowboy Stew
Southern Sweet Potato Casserole
The Miracle Drain Cleaner: Clear Your Clogs with Household Ingredients
My Louisiana neighbor shared this with me. It’s been on repeat since!
Homemade Pineapple Soft-Serve Ice Cream
Subway Sweet Onion Sauce
Meet Patrick Mast, Who Spent $73,000 To Look Like A Doll, But Wait Until You See The End Results.
What happens if you put a glass of coarse salt in the freezer?
