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Valentina - Ramon Huigsloot


Almond Crumble

135 g butter
150 g sugar
20 g hazelnut
150 g almond powder
180 g flour
3 g salt

  1. Mix all dry ingredients.
  2. Add butter to mixture and blend into fine crumble.
  1. Add almonds, sugar and tarragon to cutter. Mix into homogeneous mass.
  2. Add chocolate and cacao butter. Blend into a nice paste.

Raspberry Compote

100 g raspberries
130 g Fruit'Purée Raspberry Capfruit
20 g Fruit'Purée Calamansi Capfruit
65 g sugar
3 g agar

  1. Add raspberries, Fruit'Purée Raspberry Capfruit, Fruit'Purée Calamansi Capfruit and sugar to saucepan. Bring to a boil.
  2. Add agar and bring to a boil again.
  1. Combine cream, Fruit'Purée Raspberry Capfruit and glucose. Bring to a boil.
  2. Add chocolate and lime.
  3. Create smooth ganache by homogenising mixture with butter.

Raspberry Jelly

200 g water
50 g apple juice
85 g Fruit'Purée Raspberry Capfruit
100 g glucose
200 g sugar
40 g Vipec-S

  1. Add water, apple juice, Fruit'Purée Raspberry Capfruit, glucose and sugar to a bowl. Bring to a boil.
  2. Add Vipec-S and bring to a boil again.