Dark Lesuk Raspberry Bonbon

Raspberry Jelly

Ingredients Preparation
  • 150g
    raspberry puree
  • 100g
    sugar
  • 3g
    Yellow Pectin
  • 50g
    sugar
  • 50g
    Himbeergeist (raspberry schnapps)

Heat raspberry puree and first quantity of sugar to 60°C. Mix yellow pectin and second quantity of sugar and add slowly to the puree mixture. Heat to 100°C, then add the Himbeergeist and cool down quickly in a refrigerator. Stir again before piping into the prepared moulds.

Raspberry Ganache

Ingredients Preparation
  • 200g
    cream
  • 100g
    raspberry puree
  • 40g
    sorbital
  • 40g
    glucose
  • 60g
    butter

Heat cream, raspberry puree, sorbitol, glucose and butter to 80°C and pour over Dark Lesuk. Combine well to a homogeneous ganache.

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