Preparation

1

Step 1

Heat the raspberries with the pomegranate juice, sugar, vanilla sugar and the pulp of the vanilla pod in a saucepan and bring to the boil briefly.

2

Step 2

Melt the white chocolate with the butter over a water bath. Strain the raspberry sauce through a sieve, add to the chocolate butter and stir.

3

Step 3

Pour the mixture into the four prepared 220 ml WECK tulip jars, seal and allow to cool.

4

Step 4

The spread lasts about 2 weeks in the fridge.

For the recipe, you'll need:

Ingredients

Portions

4

Food

  • 480.0 g Raspberries (fresh or frozen)
  • 100.0 ml Pomegranate juice
  • 60.0 g Sugar
  • 50.0 g Vanilla sugar
  • Pulp of a vanilla pod
  • 480.0 g White chocolate
  • 180.0 g Butter