Ingredients

• 175g raspberry coulis 
• 25g Merlot vinegar
• 80g Polydextrose 
• 80g Isomalt 
• 10g Emulbinder

Preparation

1. Mix all ingredients in the thermomix for 10 minutes at 80°C.
   
2. Leave to rest in the refrigerator.
   
3. Spread thinly on a baking mat using a stencil.
   
4. Bake for 1h to 1h30 at 90°C in a hot-air oven (without ventilation).