Raspberry pops
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Long shelflife
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Comfort Foods
Elevate the dessert experience at any event with this easy and fruitful raspberry pop
- Level:
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Medium
- Makes:
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1.2kg finished product
- Shelf life:
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6 weeks
- Conservation:
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+16 Celsius
Raspberry Jelly
Ingredients: Raspberry Jelly
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80 gsugar
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10 gYellow Pectin
Preparation: Raspberry Jelly
- Combine the sugar and the pectin together.
Ingredients: Raspberry Jelly
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290 gfrozen raspberry purée
Preparation: Raspberry Jelly
- Add it to the purée and boil for 2-3 minutes.
Ingredients: Raspberry Jelly
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75 gGlucose
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270 gsugar
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8 gcitric acid solution
Preparation: Raspberry Jelly
- Add the glucose, then divide the sugar into three portions and add in separately.
- Cook at 105°C (75 Brix). Add the citric acid solution.
Hazelnut mix for panning
Ingredients: Hazelnut mix for panning
Preparation: Hazelnut mix for panning
- Melt the chocolate power 41.
- Add the PNP. Temper the mass at 24°C, then add the Feuilletine.
Panning
Ingredients: Panning
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400 gPâte de fruits
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QS ghazelnut mix for panning
Preparation: Panning
- Put the tempered pâte de fruits cubes in the panning machine.
- First add the hazelnut mix until you have a fine layer on top of the pâte de fruits.
- Add the tempered chocolate little by little, making sure that the chocolate is crystallised between each add on.
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