1 cup of raspberries
40 g of dried damson
Squeeze of 1/2 lemon juice
2 tablespoons of culinary adhesive
1 cup of water
2 tablespoons of arrowroot powder
2 medium slices of pineapple
HortelÔ
1 cup of raspberries
40 g of dried damson
Squeeze of 1/2 lemon juice
2 tablespoons of culinary adhesive
1 cup of water
2 tablespoons of arrowroot powder
2 medium slices of pineapple
HortelÔ
Mash the raspberries in a blender and reserve some of the pulp
Place the blended raspberries in a saucepan with 1 tablespoon of adhesive and 1 tablespoon of lemon juice
Heat slowly, stirring constantly
Mix 1 tablespoon of arrowroot powder with the reserved raspberry pulp, then join it to the heated mixture and return to the heat
Cook over low heat, stirring always, for 2 minutes. Reserve
Prepare the damson sauce
In a small saucepan cook the damsons with water and 1 tablespoon of adhesive for 5 minutes
Remove the damsons
Dissolve 1 tablespoon of arrowroot powder in two tablespoons of lemon juice
Join the remaining sauce to the pan and cook over moderate heat, stirring until the liquid thickens and becomes clear
Mash the damsons in a blender with the raspberries
Arrange the pineapple slices on a plate, placing around the two sauces alternately
Decorate with hortelÔ.
