Raspberry caramel
A soft raspberry-flavored caramel from French pastry chef Pierre Hermé. The caramel is thick, sweet and slightly reminiscent of raspberry jam. A very easy to make candy that the whole family can enjoy.
Constituents (approximately 70 pieces):
- raspberries - 250 g .
- 33% cream - 200 ml
- glucose syrup - 280 gr.
- sugar powder - 300 gr.
- salted butter (or plain butter with a pinch of salt) - 20 gr.
Cooking raspberry caramel:
For caramel you can use both fresh and frozen raspberries. Defrost the frozen berries beforehand and drain off the excess liquid.
Frozen berries should be thawed and drained.
Place the raspberries in the bowl of a blender, pour in the cream and puree until smooth. If you don't like pips, you can pre puree just the raspberries, strain them through a sieve, and then add the cream. I made it with whole raspberries, so the pips didn't bother me.
Pour the glucose syrup into a thick-bottomed saucepan and heat without bringing to a boil. Then pour in the powdered sugar and keep over the heat, without stirring, until it dissolves.
Continue heating until the mixture turns a nice dark amber color.
Let me remind you to be careful with the caramel as it is very hot!
Pierre Hermé suggests very carefully pouring all the creamy raspberry puree into the caramel at once, the caramel will harden and lump immediately, but this is normal.
Pierre Hermé suggests pouring the creamy raspberry puree into the caramel very carefully.
For myself, I would add that in order to avoid hardening, the caramel and raspberry-cream puree should be at the same temperature, so you can heat the raspberries and cream beforehand. But even if the caramel is lumpy, further heating will dissolve them.
Stir until all the caramel has melted. Boil the mixture until it reaches 118 degrees C.
Turn off heat, add butter and stir until dissolved.
Fill a square mold with 22 cm sides, cover with cling film and pour the caramel over it.
I cooked half a portion, so I used a tray with sides of 10*20 cm.
I used a tray with sides of 10*20 cm.
Place in the refrigerator overnight.
In the morning, take the caramel out of the mold by pulling on the food wrap. Transfer it to a cutting board and cut it into squares with a warm, thin knife.
Cut it into squares.
Wrap each candy in cellophane or parchment paper.
Store in a tightly closed container in the refrigerator for about a week.
The caramel melts at room temperature!
Have a good appetite!
