Muesli-rice and raspberry rock
SYRUP TO CARAMELIZE
- 175 g water
- 500 g sugar
- 60 g invert sugar
- 0.5 g citric acid solution
1 Mix all the ingredients and bring to a boil.
2 Set aside tightly covered with cling film.
CARAMELISED RICE AND MUESLI MIXTURE
- 130 g Puffed rice
- 180 g meusly
- 155 g Syrup for caramelizing
- 30 g sugar
- 0.6 g salt
1 Mix all the ingredients.
2 Put in the oven and caramelize at 160ºC for about 18 minutes.
3 Move while it’s cooking so the caramel is even.
- 230 g Muesli and rice mixture
- 35 g Raspberry crispy
- 230 g Jaine
1 Mix the dry ingredients and add the chocolate tempered at 28ºC.
2 Mix well.
3 With the help of a spoon, add some of the mixture inside each gap in the mould.
4 Keep the temperature of the mixture at 28ºC.
5 Leave to crystallize.
6 Remove from the mould.