Cuberdon

Instructions

1. In a small saucepan, soak the gelatine in 60 ml of cold water for 10 minutes, then set aside.
2. In a heavy saucepan, bring the sugar, the remaining water and the glucose syrup to the boil, without stirring.
3. Cook until it reaches 120 °C on a thermometer, then remove from the heat and stir in the drained gelatine.
4. Add the raspberry purée, the extract and the colouring if needed, then mix vigorously to get a smooth mixture.
5. Pour the preparation into oiled conical moulds or paper cones, and leave to set at room temperature for 3 hours.
6. Gently unmould, roll each cuberdon in icing sugar and store them in an airtight box.