Cookies Raspberry & Caramel

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  •  125 g of raspberry puree
     12 g of glucose
     12 g of sugar
     2 g of pectin
    •  For the raspberry caramel:
     50 g of sugar
     20 g butter
     70 g whole liquid cream
     30 g of raspberry puree
     1 pinch of salt flower
    Preparation 

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