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.
Chicken Alfredo Lasagna Roll-Ups
No Bake Coconut Cream Pie
Salted Butter Caramel Tiramisu and Pan-Fried Apples: A Gourmet Version of the Italian Classic
Salted Caramel Chocolate Chip Cheesecake
Cucumber Bites with Cream Cheese Herb Spread and Cherry Tomatoes
German chocolate cake
I put a roll of toilet paper in the refrigerator and I did not expect such a result
Fast and Impressive: Using a Microwave to Cook Onions and Amaze Your Visitors
What Your Typical Day Was Like During ‘The Golden Age’ Of Commercial Flying