Dark Lesuk Raspberry Bonbon
レシピ
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Raspberry Jelly
材料 | 下ごしらえ |
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Heat raspberry puree and first quantity of sugar to 60°C. Mix yellow pectin and second quantity of sugar and add slowly to the puree mixture. Heat to 100°C, then add the Himbeergeist and cool down quickly in a refrigerator. Stir again before piping into the prepared moulds. |
Raspberry Ganache
材料 | 下ごしらえ |
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Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache. |