John Myers
Fontainebleau of Raspberries
The perfect fontainebleau of raspberries recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 1 pinch Sea-Salt
- 2 tbsp Glucose
- 3 tbsp Sugar
- 250 g Flour
- 50 g Chopped almonds
- 500 g Raspberries
- 500 g Creme fraiche Cheese
- 1 tsp Lemon juice
- 4 tbsp Sugar
- 250 g Mint
- 40 cl Apricot liquor
- 2 Pc. Fresh lime
- 100 ml Cream
- 125 g Powdered sugar
- 1 tbsp Lemon-Flavored fleur de sel
- Heat the butter. Then stir in the sea salt, glucose, sugar and a little flour. Dose in such a way that a creamy consistency is created. Store the mass in the refrigerator for 12 hours. Then spread the mixture (preferably with your fingers) onto a baking sheet (sprayed with baking release agent) and sprinkle with almonds. In the oven at 160 degrees until golden brown. Remove the solidified mass from the tray (as long as it is still warm) and then let it cool down.
- Now puree 100 grams of the raspberries. Add lemon juice and a tablespoon of sugar. Do not pass the puree afterwards. Beat the crème fraîche and sugar. Then add the lime juice and zest and the apricot brandy. Marinate the remaining raspberries with lemon juice and sugar and add chopped mint leaves. Stir the raspberry puree into the raspberries. Pour the apricot crème fraîche over the raspberries. Break off a chip from the almond brittle and stick it in the cream, then dust with powdered sugar.
- Melt the powdered sugar in a saucepan and let it caramelize until light. Now reduce the heat and pour on the cream. Let the whole thing reduce until a creamy caramel has formed. Stir in the fleur de sel and remove the pan from the heat. Then pour everything onto baking paper – let it cool down. Now put the caramel in a mortar and grind medium fine.
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