Medium
Makes: 1.2kg finished product
-
Long shelflife
-
Comfort Foods
Elevate the dessert experience at any event with this easy and fruitful raspberry popElevate the dessert experience at any event with this easy and fruitful raspberry pop
- Shelf life:
- 6 weeks
- Conservation:
- +16 Celsius
Containing: 3 Components
Raspberry Jelly
Ingredients: Raspberry Jelly
-
80 gsugar
-
10 gYellow Pectin
Preparation: Raspberry Jelly
- Combine the sugar and the pectin together.
Ingredients: Raspberry Jelly
-
290 gfrozen raspberry purée
Preparation: Raspberry Jelly
- Add it to the purée and boil for 2-3 minutes.
Ingredients: Raspberry Jelly
-
75 gGlucose
-
270 gsugar
-
8 gcitric acid solution
Preparation: Raspberry Jelly
- Add the glucose, then divide the sugar into three portions and add in separately.
- Cook at 105°C (75 Brix). Add the citric acid solution.
Hazelnut mix for panning
Ingredients: Hazelnut mix for panning
Preparation: Hazelnut mix for panning
- Melt the chocolate power 41.
- Add the PNP. Temper the mass at 24°C, then add the Feuilletine.
Panning
Ingredients: Panning
-
400 gPâte de fruits
-
QS ghazelnut mix for panning
Preparation: Panning
- Put the tempered pâte de fruits cubes in the panning machine.
- First add the hazelnut mix until you have a fine layer on top of the pâte de fruits.
- Add the tempered chocolate little by little, making sure that the chocolate is crystallised between each add on.
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments