BY LE ROI DU CUBERDON
For 1,000 g of mass
CHEF'S TIP: During the drying process, it is important to monitor the cuberdons daily to ensure that everything is going well.
INGREDIENTS:
100 g water
200 g sugar
100 g vegetable gelatin
200 g glucose
400 g raspberry pulp
Coloring as required
Natural raspberry flavoring as required
METHOD:
Combine water, sugar, vegetable gelatin and glucose. Heat the mixture. Remove from the heat and stir in the fruit pulp, colorings and natural flavorings. Pour the mixture into starch trays. Dry in a hot chamber. Demolding takes place a week later.