Ingredients
La Fruitière 100% Strawberry Puree 620 g
Sugar 620 g
Glucose syrup 275 g
Butter 250 g
Cream 215 g
Preparation
- Caramelise the sugar with the glucose syrup
- Make the caramel
- Stop the overcooking by adding strawberry puree
- Add hot cream
- At 105°C, add the butter
- Casting on silicone sheet