500 g raspberry puree
200 g sugar
8 g pectin NH
Heat the raspberry puree to 50°C.
Mix the pectin with the sugar and add to the puree.
Heat the mixture to 85°C.
Pour the mixture into a container to cool.
Mix the mixture briefly after cooling.
Roll out the dough to 3.5 mm and cut out with an 8 cm diameter cutter.
Press some frozen blackcurrants in each biscuit.
Bake at 180°C for 15 min.
Pipe with raspberry jam when the cakes have cooled.
Decorate with lemon cress.