Deliciously lifted. With delicate transparency. This is Espelette Chilli Jelly. She sublimates the cheeses of her region, and in particular the tommes de brebis. But try it also with a characterful parmesan. Or at the end of cooking a lamb. It changes. It's good.
Ideal with cheeses from the Basque Country or Parmesan. Also to be tested on roast lamb, with prawns or in a wok...
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