Caramello esotico | Cassibba ricette
Exotic Caramel
December 11, 2017


Lemon and celery ice-cream
Raspberry jam

n.65 approx, shortcrust spoons

Lemon and celery ice-cream
850 g.- water
450 g.- sugar
60 g.- glucose syrup
10 g.- neutral
500 g.- Lemon juice
200 g.- celery pulp

Mix all the ingredients and keep in the fridge for 2 hours. Whisk.
Raspberry jam
200 g.- raspberry jam
125 g.- granulated sugar
3 g.- pectin
3.- gelatine leaves

Mix the raspberry jam with 100 g. of sugar and boil. Add the remaining 25 g of sugar with the pectin and heat at 102 degrees. Cool and add the fluid gelatine.