• 400 ml raspberry purée
  • 50 g sugar
  • 20 g pectin
  • 450 g sugar
  • 200 g glucose
  • 8 g ascorbic acid (vitamin C),
  • dissolved in an equal amount of water

To prepare

Warm the raspberry purée in a pan to 35 °C. Add 50 g sugar and 20 g pectin and simmer for 1 minute. Then add 450 g sugar and 200 g glucose and heat to 105 °C whilst continuously stirring gently. Mix in the ascorbic acid mixture and immediately pour into a silicone-lined mould. Allow to cool, cut into cubes and roll in sugar. Leave to dry overnight in a cool, dry place.