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300 g. White sugar
140 g. Fruit puree (in this case i used frozen raspberries)
210 g. Honey
28 g. Gelatin
Cornstarch (for sprinkling)


1.- Put in a pot all the sugar, 70 g. of fruit puree and 105 g. of honey.

2.- Put in a medium heat until it rises 106°C. Remove from the heat and let the temperature drop to 40°C,to be able to add the gelatin.
If you use gelatine sheets you must hydrate them first in cold water. If you use neutral gelatin powder you can add it directly to the preparation (in this case also add a couple of tablespoons of water).

3.- Put all the content of the pot in the mixing machine bowl of the KitchenAid (or similar) and mix until fluffy, medium high speed.

4. In another bowl mix well with the wisk 70g. of fruit puree and 105 g. of honey. Incorporate into the previous mixture and mix until homogeneous.

5.- Put in a form with baking paper and sprinkled with cornstarch. Let it harden in the fridge or outside.
Sprinkle with cornstarch on top and cut with a sharp knife or pasta cutter.