The most delicate dessert
For the crunchy raspberry:
200 g of fondant
100 g glucose
100g of isomalt
For vinegar foam Granada:
150 g of vinegar Granada
Milk 100 g
15 square sheets obulato
20 gr of raspberries
Crush the lyoframbuesas until reduced to fine powder, Strain and reserve the dust.
Melt the fondant and glucose in a saucepan, add the isomalt and stir well. 155th melted everything.
We pour our mixture on a baking paper, extending well and perform longitudinal and transverse sections, let it cool and solidify for 20 min.
Crush the candy with the reserved raspberries and dust on a baking tray with Silpat sheets placed obulato, sprinkle the mixture over caramel and raspberry.
Bake at 100 degrees for 5 minutes.
Using the heat, we roll up the obulato using a stainless steel cylinder.
Granada put vinegar, milk and cream in a siphon and elaborate foam and fill the crispy rolls.
Emplatamos decorating with pieces of raspberry, beans and sprouts Granada Atsina