Freeze-dried strawberry
and fig bar
Ingredients
- 135g. Raw almond praline
- 1g. Powdered salt
- 25g. Cocoa butter
- 70g. Maltodextrin Ingredíssimo (ref.656711)
- 20g. Freeze Dried Strawberry Ingredíssimo (ref.608204)
- 20g. Freeze Dried Figs Ingredíssimo (ref.608205)
- 10g. Freeze Dried Raspberry Ingredíssimo (ref.608202)
Process
- Melt the cocoa butter and mix with the almond praline and salt.
- Mix the Maltodextrin with the rest of the ingredients and the previous mixture. The result is a fluffy and super light dough.
- Press this dough into a small cube mold open at the top and bottom.
- Slide the pressed cube out of the mold and allow the cocoa butter to crystallize for greater stability.
- The result is a nibble ideal to accompany coffee in a restaurant. The fruit mix can be whatever you want, exchanging it for other Ingredíssimo toppings.
