Raspberry Jar

Made with St. Villepré® Cream

Cooking Time

45 mins

Serving Suggestion

70 people


Allergy information

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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.

Other Ingredients

Raspberry jelly:
500 g raspberry puree
500 g frozen raspberry
12 g pectin NH
50 g sugar
200 g St-Villepré butter for incorporation
200g Sugar
200 g Almond powder
200 g Flour
Infused Cream:
2 l St-Villepré cream 35%
4 oranges
2 rozemary branches
100 g sugar
Meringue crumble:
35 pieces meringue disk

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