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.
No-Bake Melt-In-Your-Mouth Miracle – Magical 3-Ingredient Dessert
Weight Watchers Creamy Tuscan Chicken Pasta Recipe
Amazing Grape Salad
My folks loved it so much. I’m definitely doubling the recipe next time!
Irresistible Crunch: Baked Garlic Parmesan Ranch Oyster Crackers Recipe
Strawberries and Cream Salad