Inspiration

Ingredient

• 175g raspberry sauce
• 25g Merlot vinegar
• 80g Polydextrose
• 80g Isomalt
• 10g Emulbinder

Preparation

1. Mix all the ingredients in the thermomix for 10 minutes at 80°C.
2. Let it rest for a while.
3. Spread thinly on a baking mat.
4. Bake for 1h to 1h30 at 90°C.