This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers will love.This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers will love.This refreshing raspberry caramel has a touch of Callebaut Ruby Chocolate for a touch of creaminess that your customers ...
- Shelf life:
- 2 months
- Conservation:
- 8°C - 16°C
Containing: 1 Component
Raspberry Caramel
Ingredients: Raspberry Caramel
-
600 gHeavy cream, 35% fat
-
300 gsugar
-
100 gglucose syrup
-
2 gbaking soda
-
250 graspberry puree
-
100 ginvert sugar
-
2 gsoy lecithin
-
50 gbutter
-
3 gsea salt
-
Q.S.Red gel color
Preparation: Raspberry Caramel
- Soften the butter
- Combine raspberry purée and invert sugar in a pot and bring to a simmer, stirring to dissolve and distribute the invert sugar. Set aside.
- Combine cream, sugar, glucose, and baking soda in a large pot and cook to 118°C/244°F.
- Deglaze with the warm purée mixture, then bring this final mixture to 118°C/244°F once more.
- Remove from the heat and add the remaining ingredients. Add a few drops of red gel food color to brighten caramel to your liking.
- Pour into a 12mm/.5” deep frame placed on a silicone mat, making sure the mixture reaches the sides and corners of the frame.
- Cover with a silicone mat, and use a rolling pin to create a perfectly flat caramel.
- Allow the caramel slab to rest for at least 12 hours before cutting.
- Remove the silicone mat and transfer the caramel to a cutting board.
- Cut into desired shapes, then wrap for sale.
Tools
- Cooktop
- Saucepan
- Whisk
- Knife
- Rolling pin
- Cutting board
- Spatula
- Silicone mats
- 12mm/.5” confectionery frame
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Comments
Submitted by Carol Rosenberg on Sun, 09/24/2023 - 05:04
This recipe has serious errors, 600gm glucose? 300gm baking soda???
Submitted by Miranda K - Ch… on Thu, 09/28/2023 - 17:13
In reply to This recipe has serious… by Carol Rosenberg
Thanks for the heads-up, Carol! We've corrected the recipe quantities.