Raspberry jelly

Recipe of Massimo Pica
World Pastry Champion



  • 500 graspberry pulp
  • 50 gsucrose
  • 10 gGELECTA
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Raspberry jelly
Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion