Recipes

In a sauce pan, add Puree and half of the sugar Reseve half sugar for pectine Cook Purée and sugar up to 50ºC and then add the other part sugar and pectine cook up 103-105ºC Add lemon juice Control if the jam set properly before place in sterelized jar Reverse the jar until complitly cool down    

Melt the coverture at 45 ° C. Boil the cream. Pour it over the melted chocolate. Heat the raspberry puree to 50°C. Pour it in 2 successive operations on the melted chocolate. then praline paste Mix without incorporating air into the hand blender. Add the grape oil. Proceed to potting.

In a sauce pan, add purée raspberry and litchy Add sugar and pectine Pour into the puree and cook the jam to 106ºC Add lemon juice and rose water Place in pasteurized Jar to the top and reversed until cook down    

In a sauce pan, add milk, glucose, and 3/4 of sugar and start warming up the milk Mix the other part of sugar with pectine, add green tea Matcha  Poor in sauce pan and sart cooking  Add the almond powder Cook the Jam until 30-35 % of evaporation Place in sterelized jar up to the top and reverse the jar until cool down    

Use IQF frozen peach Cute the peach in quarter and in a sauce pan add glucose and vanilla Mix pectine and sugar and add to the fruit Cook at 106ºC  Place in a sterilized jar and upside down until complete cool down

Clean and cut the figs, add lemon juice and place in chiller over night Sterelized the jar  Place the figs sugar with pectine in a sauce pan and cook for 6-10 mn Fill the jar to the top Upside down the jar until complete cool down

Use fresh apricot In a sauce pan, add the apricot cut in half, glucose and sugar Cook the jam at 105ºC-106ºC Add lemon jus Place in sterelized Jars

Place the milk, sugar and vanilla bean in a sauce pan keep stearing until creamy texture (1.5 hour) Place in Jar    

Use fresh Strawberry Clean and remove the green from the strawberry Place in a sauce pan, and add sugar and glucose Cook to 105ºC and add the lemon juice  place in the sterelized jar, close and upsidown until cool down