Gastronomixs

Strawberry toffee

Creation by Hidde de Brabander.

Strawberry toffee

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Ingredients

500

g

butter (salted)

300

g

butter (unsalted)

400

g

strawberry juice

85

g

strawberry liquor

1000

g

sugar

150

g

glucose

 

 

obulato

Preparation method

  • Boil the sugar and glucose together to 145°C.
  • Bring the juice, liquor and butter to the boil.
  • Pour this over the sugar.
  • Boil everything to 120°C.
  • Pour it out onto a tray and leave to rest overnight.
  • Cut into small strips and wrap in obulato to create an attractive looking toffee.

Serving suggestions

  • As part of a dessert, e.g. with citrus fruit, chocolate or raspberries.
  • As a friandise.

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