Cookwares

• Saucepan
• Oven

Method

1. 1Step : In a saucepan, heat the raspberries (or raspberry puree) and lemon juice to 40°C.
2. 2Step : Mix the sugar and pectin together, then sprinkle into the saucepan. Bring to a boil for 1 min.
3. 3Step : Pour immediately into 4cm hemisphere molds and freeze for 2h.
4. 4Step : Preheat the oven to 170°C fan.
5. 5Step : Cream the butter with the peanut butter.
6. 6Step : Add the different sugars and the fleur de sel.
7. 7Step : Add the egg in a slow, steady stream.
8. 8Step : Sift the flour and baking powder, and fold them in all at once.
9. 9Step : Fold in the unsalted peanuts.
10. 10Step : Shape into balls of about 92g and insert a raspberry center into the middle of each.
11. 11Step : Place on a baking sheet lined with a silicone mat or baking paper and bake for 13-15 min.
12. 12Step : Once baked, let cool on a wire rack and top with a little peanut butter, crushed peanuts, and fresh raspberries before enjoying.