Peter Greweling

PBJs

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Preparation info
  • Yield:

    156 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Jelly

Raspberry purée

Method

To Make the Jelly

  1. Combine the raspberry purée, apple compote, and the 80 g of glucose syrup in a saucepan.
  2. Mix the 40 g of sugar with the pectin. Whisk into