This espelette pepper gelée is made with the flesh of the espelette pepper cooked with sugar and pectin to make it a light jelly. It has the texture and taste of a sweet fruit jelly. The final notes are spicy and fruity - very characteristic of the Basque espelette pepper and it pairs very well with all types of cheese, foie gras and also with all sweet and savoury dishes.
Membrillo is a typical dessert eaten in Spain, although it is also served with toast at the breakfast table. Crema de Membrillo is a sweet, very dense jelly made from the fruit of the quince tree. It is normally cut into thin slices and spread over plain toast or Idiazabal cheese,...
Jam made with apples from Girona, a recognized designation of origin. The apples have a mellow taste, making them ideal for a very versatile jam, which makes a great variety of dishes delicious. A delicate jam that pairs with Ricotta cheese, with sheep's milk cured cheese, or for sweetening a Golden...