Ingredients
200 g / 7.0 oz Heavy cream 35%, liquid
200 g / 7.0 oz Supremo 62%
50 g / 1.7 oz Fresh Raspberry Purée
50 g / 1.7 oz Butter, unsalted
Preparation
Warm up heavy cream 35% to 30°C / 86°F. Add to the tempered Supremo 62%. Mix fresh raspberry purée and add the soft butter. Homogenize by using a hand blender.
