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
- Put the Glucose, the sugar and the water in a saucepan and cook on a slow heat until they reach 120°C.
- Take off the heat and add the powdered LyoFrambuesa and the Malto. Stir so that they dissolve and put in the citric acid
- 3 Add water until you obtain the texture of a liquid caramel.
- 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