Recipe: Raspberry muffins with freeze-dried raspberries in cream

A classic semla - but with a distinct raspberry flavor and a light, fresh twist. Here you mix down Breakfast Raspberry directly into the cream for a natural raspberry creamy filling.

Ingredients (4 rolls)

• 4 semi-bullar
• 2 dl whipping cream
• 2-4 tbsp Supernova Freeze Breakfast Raspberry (freeze-dried raspberries)
• 150 g almond paste
• 1-3 tbsp milk or cream (to soften the almond paste)
• Icing sugar for topping
• Optional: a pinch of salt (enhances the raspberry flavor)

Do this:

1. Prepare the buns
   Cut off the “lid” of the buns. Scoop out some of the filling and set aside.
2. Almond paste filling
   Grate or crumble the almond paste and mix with a little milk/cream until you get a soft, spreadable consistency.
   Feel free to mix in a little of the bull stuffing for a more classic bun filling.
3. Raspberry Cream with Breakfast Raspberries
   Lightly whip the cream. Add Breakfast Raspberry and mix quickly with a hand mixer (or run in a blender for a few seconds) until the raspberries are distributed and the cream becomes evenly pink.
   Whisk until you get a firm cream. Taste - add more raspberry mix if you want a stronger taste.
4. Mount
   Place the almond paste in the bottom of the bun. Spread/spoon the raspberry cream generously. Put the lid on.
5. Topping
   Dust with icing sugar and serve immediately.

Tips for best results

• Start with 2 tablespoons of raspberry mix and increase to taste - freeze-dried adds a lot of flavor quickly.
• If you want a “bakery feel”: make the cream a little firmer and pipe with large star tulle.
• For more “raspberry flavor”: top with a little extra Breakfast Raspberries just before serving.