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Crunchy Raspberry

For the crunchy raspberry mix:

  • 265 g fresh raspberries
  • 45 g Malto
  • 60 g caster sugar
  • 80 g Isomalt
  • 35 g Lyoraspberry
  1. Put all the ingredients in the blender and shred at a temperature of 80 °C for 5 min.
  2. Strain and keep in a hermetically sealed container in the fridge for 12 hours.

For the crunchy raspberries:

  • Crunchy raspberry mix (preparation above)
  • 1 large round Croquanter stencil
  • 1 Croquanter Silpat
  1. Put a Croquanter stencil on top of a Silpat and spread the crunchy raspberry mix on top with a spatula.
  2. Withdraw the stencil and dehydrate at 50 °C for 48 h.
  3. When it is dehydrated keep in a hermetically sealed container in a cool, dry place.
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