Made with St. Villepré® Cream
How to make Raspberry Jar
Start preparing the raspberry jelly by mixing the sugar with the pectin NH. Boil the raspberry puree and add the pectin NH mixture. Let it simmer for 1 minute and pour on the frozen raspberry. Pipe 15g on the bottom of the jar.
For the cruble, first mix all the ingredients together until you have a sandy structure. Pour the crumble on a baking plate and bake for 12 minutes at 175°C. Once cooled down, apply 10g of crumble on top of the raspberry jelly.
Prepare the infused cream by taking the orange zest and putting it in a bowl with the rosemary. Add the cream and infuse for 24 hours in the fridge.
Drain the cream from the zest and rosemary. Whip the cream with the sugar and pipe in the jar on top of the crumble.
Finish by burning the top of the meringue disk with a blow torch. Break the meringue disk in pieces and put on top of the infused cream.
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