Recipes

AALTO RASPBERRIES

RASPBERRY INFUSION

IngredientsPreparation
  • 500 g passion fruit puree
  • 2 g ground nutmeg
  • 10 g basil

Leave the raspberry pulp with the grated nutmeg and the basil overnight

GANACHE

IngredientsPreparation
  • 500 g raspberry infusion
  • 90 g liquid glucose
  • 90 g invert sugar
  • 600 g Jade
  • 800 g Guaranda
  • 100 g Sankual

Place the raspberry purée and the sugars in a pan, heat to 45ºC and make sure all the sugars dissolve fully.
Strain.
Melt the chocolate and gradually add the raspberry mixture.
Emulsify. Pour out.
Leave to crystallize in the mould.

COATING

IngredientsPreparation

Coat the turron.