Raspberry glaze

Raspberry Desserts seasonal


260 g water

345 g sugar (1)

74 g sugar (2)

10 g pectin coating

30 g lemon juice

40 g raspberry purée


Heat the water with the sugar (1) to 50°C.

Add the pectin, mixed with the sugar (2).

Bring to the boil and add the lemon juice and the raspberry purée.

Cover and leave to cool for 24 hours.

Heat the mixture to approximately 35°C.

Pour the mixture over the pastries.