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
Marinated Chicken Skewers: An Easy-To-Prepare Grilled Delight
Recipe: Smothered Pork Chop Scalloped Potato Casserole
Unbaked Chicken Meat Rolls
MELT IN YOUR MOUTH BEEF TIPS WITH MUSHROOM GRAVY
CRAB STUFFED CHEDDAR BAY BISCUIT WITH A LEMON BUTTER SAUCE
Broccoli and Cheese Stuffed Chicken Breast
Lime Mousse Recipe
Love making a huge batch of this and freezing for later! Quick and easy meal!
These are to die for! My hubby loves grabbing these in the morning. He couldn’t believe it was just 4 ingredients