Gastronomixs

Raspberry floes

Recipe by Matthijs Stinnissen, student at Cas Spijkers Academie, Boxmeer, the Netherlands.

Raspberry floes

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Ingredients

100

g

tapioca flour

300

g   

raspberry coulis

Preparation method

  • Sieve the tapioca flour to remove any lumps.
  • Put in a bowl with the raspberry coulis and stir into a smooth mixture
  • that has the consistency of yoghurt. If the mixture is too thin or too thick simply add either flour or coulis.
  • Spread as thinly as possible onto a silicone baking sheet and cover with a second silicone baking sheet.
  • Bake for approximately 5 minutes at 170°. Keep a close eye on the mixture to see if the desired crunchiness has been attained and to make sure it does not become brown.

Serving suggestions

  • This component goes well with desserts containing raspberries or other red fruits.

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