Strawberry and raspberry jelly
Recipe of Francesco Boccia
World Pastry Champion
With a texture that is soft yet stable on cutting, it will keep perfectly in the fridge at 4°C for a long time inside a dessert
Ingredients
- 30 graspberry extra jam
- 5 gGELECTA
- 180 gstrawberry purée
- 5 glemon juice
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