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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 

Put raspberries (fresh or defrosted) in a medium saucepan.
Remove the skins and pits of lychee, chop into smaller pieces (but not too small).
Add lychees, sugar and lemon juice to the saucepan.
Heat to a simmer, stir and remove from heat.
Cover and put in the refrigerator overnight.
Boil jars in water for 20 minutes to sterilise, allow steam and water to fully evaporate before use.
Add the jam mixture to a saucepan, bring to a boil and stir often. Boil over high heat for 5-10 minutes, stir frequently and skim off any bubbles.
Add rose water to the jam. When the jam reaches desired thickness (test by dropping a bit of jam onto a cold metal plate, it should thicken quickly), remove from heat and ladle hot jams into jars.
Place lids on jars, screw on rings to seal. Invert the jars and leave in room temperature overnight to cool.


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