Recipe by Alba Estonez, Pastry Chef at ZINC

2 cups strained raspberry puree
4 teaspoons apple pectin
2 1/4 cups + 6 tablespoons sugar
3/8 cup corn syrup

INSTRUCTIONS:

• Warm puree to 100 degrees F.
• Meanwhile, mix 6 tablespoons of sugar with pectin. Add this mixture to warm puree. Stir until dissolved.
• Add the rest of the sugar and corn syrup.
• Cook, stirring frequently, until it reaches 225 degrees F.
• Line a shallow baking dish with parchment paper. Grease the pan and pour the mixture on it.
• Let sit at room temperature over night.
• Cut into pieces, serve as after dessert amuse-bouche.

Enjoy!