Raspberry Caramel

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Ingredients

  • 800 gr. cream 35%
  • 520 gr. granulated sugar
  • 200 gr. glucose
  • 370 gr. Boiron Raspberry Puree
  • 45 gr. PreGel 5-Star Chef Pastry Select™ Raspberry Compound
  • 60 gr. creamery butter 85%
  • 50 gr. mycryo cocoa butter
  • 4 gr. citric acid

Method

  1. Combine cream, granulated sugar, and glucose; cook to 110 °C.
  2. Add puree and butter; cook to 118 °C.
  3. Remove from heat.
  4. Add citric acid, cocoa butter, and 5-Star Chef Pastry Select Raspberry Compound.
  5. Whisk to combine well.
  6. Pour into desired frame and allow to cool.
Source: http://www.pregelrecipes.com