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.
PIONEER WOMANS APPLE DUMPLINGS
Chicken Fettuccine Alfredo
Savory Black Pepper Chicken with Mushrooms: A Flavorful 30-Minute Dish!
Spicy pancakes with leek and goat cheese
Put Vinegar In The Toilet Tank: You Will Solve A Huge Problem
Pepper salad with ham & cheese
Elon Musk’s $5,000 Tesla House Unveiled: A Game-Changer in Affordable, Sustainable Living
Throw in 3 drops and you won’t believe the results: you will have a flawless floor
Strawberries and Cream Salad