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Recipe of: © Monsieur Cuisine

Raffaello and raspberry liqueur

MC connect
2 bottles
Easy
Ready in: 0:24 h
Preparation time: 5 min.
Created on: 03.05.2021
Last changes: 05.05.2021

MAKES 2 BOTTLES (500 ML EACH)

  • 250 g raspberries
  • 50 g brown sugar crystals
  • 50 ml raspberry syrup
  • 12 Raffaello sweets
  • 350 ml milk at room temperature (fresh whole milk, 3.5% fat)
  • 250 ml cream at room temperature (30% fat)
  • 50 g sugar
  • 200 ml vodka at room temperature

Nutrients

Per bottle:

  • calorific value
    6025 kj / 1439 kcal
  • protein: 14 g
  • carbohydrates: 115 g
  • fat: 77 g
Instruction
Preparation time
5 min.
Ready in
0:24 h
  1. Wash the raspberries, pat dry and put in the blender jug with the sugar crystals. With the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape the mixture down the inside of the blender jug, add the raspberry syrup and, with the measuring beaker in place, bring to the boil for 6 minutes/speed setting 3/100 °C. Then decant and rinse out the blender jug.
  2. Put the Raffaello sweets into the blender jug and, with the measuring beaker in place, chop for 8 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug, add the milk and cream (both at room temperature) and the sugar and, with the measuring beaker in place, heat for 8 minutes/speed setting 3/80 °C.
  3. Put the vodka (at room temperature) and the reserved raspberry mixture into the blender jug and, with the measuring beaker in place, heat everything for a further 5 minutes/speed setting 3/80 °C. Then, with the measuring beaker in place, mix for 20 seconds/speed setting 8.
  4. Using a funnel, pour the liqueur through a sieve into sterilised bottles. Do not fill the bottles right to the top so that they can be shaken thoroughly before serving the liqueur. Seal the bottles and store in the refrigerator.

 

TIPS

The liqueur will keep for about 4 weeks in closed bottles in the refrigerator.

Shake the liqueur vigorously in the bottle before serving.

If you prefer a less creamy liqueur, add more milk if desired.

 

 

Finished!

Bon appétit with Monsieur Cuisine