Method

Pre-heat oven 170C
Lightly grease moulds.

Mix all ingredients together in a blender till it forms a batter.

Spread batter on baking paper in a circle to size desired, slightly thinner in the centre.
Bake for 8-12 mins (until bubbling and golden brown).
Remove from oven and turn baking paper over moulds and peel away.

Let this set.

Raspberry Powder
Fresh raspberries
Icing sugar (amount depends on how sweet you want it)

Puree raspberries with icing sugar until smooth then pass through a fine meshed sieve to remove seeds. Spread the puree quite thinly on a dehydrator soiled sheet and set temperature 55o and walk away. Average time to dry with the Ezidri Ultra FD1000 Dehydrator is 14-18 hours (overnight is good).

Once dried peel dehydrated raspberry puree from the sheet and crush with the mortar and pestle or food processor till this resembles a fine powder.

Raspberry Coulis

250g fresh raspberries

4 tbsp spiced sugar syrup
Splash of Drambuie (optional)
Textures Xantana (optional for thickness)

Puree raspberries with spiced sugar syrup, add splash of drambuie (optional).
Pass through a sieve. If you want thickness to it add Textures Xantana to thicken then mix.
Spiced Sugar Syrup

Makes 750ml

500g Caster Sugar

500ml Water

1 Lemon

½ tsp Black Peppercorns

1 Star Anise
1 Small Cinnamon Stick

1 Clove

Put sugar and water into a heavy-based saucepan and heat slowly until sugar has dissolved. Stir once or twice during this time. Meanwhile peel 3 strips of lemon zest and add to sugar mixture. Once the sugar has dissolved, bring to the boil and boil for about 5 mins.
Remove from heat, remove lemon zest and add spices straight away along with a fresh piece of lemon zest. Allow to cool then transfer to a air tight jar. Leave the spices in to infuse the flavour. This can be stored in the refrigerator for 3 - 4 weeks.