Videos and Recipes

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.