Advertisement
Raspberry Truffles
Preparation info
- Yield:
125
Truffles - Difficulty
Easy
Appears in
By Ewald Notter
Published 2011
Method
- In a medium pot, combine the cream, confectioners’ sugar, and raspberry puree and bring to a boil over medium heat.
- Combine the milk and dark couverture and the invert sugar. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
- Using a spatula, stir in small circles at first, then gradually in wider circles t
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe