Ingredients
La Fruitière Raspberry Puree 620 g
Pectin 13 g
Stabiliser 5 g
Sugar 90 g
Egg yolks 90 g
Butter 140 g
Preparation
- Heat the raspberry puree
- Add the powders at 40°C
- Add the egg yolks at 50°C
- Bake the whole at 85°C
- Mix in the butter at 40°C and blend
- Poach the cream