Pierre Hermé x Christine Ferber: Confiture Ispahan

In my first visit to Paris many years ago, I fell in love with the flavour of Ispahan created by Pierre Hermé, the pastry chef that Vogue called “the Picasso of Pastry”. There have been many copycats both locally and abroad since the birth of Pierre Hermé’s Ispahan, but nothing comes close to the original version.

While there is a Pierre Hermé macaroon shop in Hong Kong, it is a pity they don’t sell the real Ispahan there. However, you could still try their Ispahan-flavoured macarons , or Confiture Ispahan, a beautifully executed jam of raspberry, lychee and rose.

The Confiture Ispahan was a collaboration between Pierre Hermé and Christine Ferber. It was very generous of Christine Ferber to share the recipe in her cookbook. And this jam is surprisingly easy to make at home kitchens.

Ingredients: (for approximately 5 jars of jam, 150g each)
Raspberry 300g
Lychee (skinned and pitted) 200g
White sugar 400g
Juice of half a lemon
rose water 25ml