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
CRUNCHY BUTTERY CHICKEN DELIGHT
Creamy Cheesy Baked Gnocchi
This recipe is now my absolute favorite breakfast and can also be taken on the go.
Salt in your shoes, have you tried it before? See what happens 2 minutes later
The 5 Effective Ways To Clean Your Glass Stovetop
Steak Bites With Garlic Butter
Honey Lemon Chicken
Patrick Mahomes Revealing For The First Time The Funny Moments Of Two Children During Summer Vacation At His $50 Million Mansion
SPINACH ARTICHOKE RAVIOLI BAKE
