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
That’s Why It’s Always a Good Idea to Throw a Dish Sponge in the Fridge! 💥 (Surprise)
Oven Crust? Do This After Each Use & You Won’t Have to Clean It for Weeks!
2 tips for removing orange stains from toilets and bathtubs
Wrap potatoes in foil and put them in a Crock-Pot for this comforting dish
What is the point of putting a ball of aluminum foil in the refrigerator overnight?
My 5-year-old son started avoiding his mom – His reason greatly worried me, so I confronted my wife