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
Meatloaf and Mashed Potatoes with Gravy
Slow Cooker Sweetened Condensed Milk Caramel
COCONUT ALPHAJORS
Garlic Bread Sloppy Joes
My Swedish friend showed me this recipe, and it’s been our fave way of making balls since!
Strawberry Cheesecake Bars
MORE AND MORE PARENTS ARE CALLING FOR “OLD SCHOOL” DISCIPLINE IN CLASSROOMS
How Long Does It Take to Boil Corn on the Cob to Get Ideal Cooking?
“I’m Not Saving Your Show”: Roseanne Barr Declines ABC’s Offer To Join The Conners