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Liquid Lyoframbuesa caramel

For the LyoFrambuesa liquid caramel

  • 50 g Glukosesirup
  • 75 g sugar
  • 6 g LyoFrambuesa (gefriergetrocknete Himbeeren)
  • 10g Malto
  • 0,2 g Zitronensäured
  1. Put the Glucose, the sugar and the water in a saucepan and cook on a slow heat until they reach 120°C.
  2. Take off the heat and add the powdered LyoFrambuesa and the Malto. Stir so that they dissolve and put in the citric acid
  3. 3 Add water until you obtain the texture of a liquid caramel.
  4. 4 Leave to rest overnight to lose the air and change the colour and texture.

* If it is too thick after resting, more water can be added

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