Fresh cocoa pulp and fruit jam with vanilla sablée cookies
“This recipe is inspired by deliciously fresh local jams, made by our own Mexican farmers. We are very lucky to get the unique opportunity to work with cocoa pulp from our Mexican plantations. It doesn’t get any fresher than that. If no cocoa pulp is available, it can be substituted by more mango puree.”
Recipe
Fresh cocoa mango jam
| ingredients | preparation |
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Mix together in the Thermomix blender and warm up to 30°C. |
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Mix and add to previous mixture in the blender. |
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Boil and add to previous mixture. |
Pour into jars and let cool down. |
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Vanilla sablée cookies
| ingredients | preparation |
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Mix in a food processor for 10 seconds. |
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Add to previous mixture and start the food processor for 10 more seconds or until a dough forms. |
Spread into a 10 mm frame and chill for 2 hours. |
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