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INGREDIENTS
240g pâte sucrée (see recipe below)
250g raspberries
20g mint leaves, finely snipped
Chocolate ganache
250ml whipping cream
200g good-quality dark chocolate, 60-70% cocoa solids (preferably Valrhona), finely chopped
25g liquid glucose
50g butter, cut into small pieces
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1st Keep
 kellyp
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Also Kept By
 Ioan_Bebeselea
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grl4rcng
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