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Cajeta-Raspberry Truffles Mexican restaurant menus always feature at least one dessert made with "cajeta", a wildly popular caramel sauce made with goat's milk. Jars and plastic squeeze bottles of cajeta are available in most Hispanic grocery stores. Choose from a variety of flavors including: sencilla (plain), vainilla (vanilla), quemada ("burned" or cooked to a high temperature), and envinada (flavored with rum or sherry). This recipe is best suited for vanilla-flavored cajeta. The common brand is Coronado. Raspberry Puree
Heat raspberries and lemon juice in microwave oven or on stovetop to approximately 160° F and mash or puree in processor. Using a rubber spatula, push/scrape puree through fine mesh strainer (1/16" openings or smaller) to remove seeds. Whisk in sugar while still warm. Makes 10 -11 oz. puree (approx. 300g).
Using a pastry bag, deposit cajeta into shells made with Veliche® Chocolat Noir 64%, filling shells approximately halfway.Blend raspberry puree and cream and heat to scalding. Add liquor and cool to 105° F. Slowly whisk in tempered Veliche® Chocolat Lait 40%. Add butter and blend until incorporated. Immediately deposit raspberry ganache on top of cajeta. Allow ganache to skin over, then bottom. Yield: Approximately 240 truffles return to list of recipes
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