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.

  • 150g
    raspberry puree
  • 100g
    sugar
  • 3g
    yellow pectin
  • 50g
    sugar
  • 50g

Raspberry Ganache

Ingredients Preparation
  • 200g
    cream
  • 100g
    raspberry puree
  • 40g
    sorbital
  • 40g
    glucose
  • 60g
    butter
  • 200g
    Dark Lesuk 65%

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

  • 200g
  • 100g
    raspberry puree
  • 40g
  • 40g
    glucose
  • 60g
    Corman Glacier Butter
  • 200g
    Dark Lesuk 65%

Get in Touch