Essentials

FRUIT

RASPBERRY-FLAVORED CRÉMEUX New Recipe

Preserving : 2 Days - Between 2-4°C (35-40°F)

Unit of measure

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Ingredients

  • 325 g Raspberry purée
  • 45 g Sugar
  • 7 g Pectin NH
  • 100 g Egg whites
  • 5 g Gelatin
  • 100 g Cocoa butter
Select your mixture’s total weight
For
g

Recipe

Heat one-third of the purée. At 45°C (115°F), add the sugar and pectin mixture, then bring to a boil. Take the pan off the heat and add the egg whites. Cook at 75°C (170°F), then add the rehydrated gelatin. Combine this mixture with the rest of the purée, then gradually pour in the COCOA BUTTER, mixing with an immersion blender until an emulsion forms.

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