Strawberry toffee
Creation by Hidde de Brabander, Dreams of Magnolia pâtisserie, The Hague, the Netherlands.
Enlarge
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.