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
Made this for Sunday football and it was a major hit! No leftovers!
Same recipe, same awesomeness, 5 years later
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This is called ‘Christmas Salad’ and it tastes better than any other salad I’ve had!