$24.00
Caramelito Dulce De Leche x Juan Arbelaez
SKU: 50895
This year, Confiture Parisienne invites you to celebrate winter under the sun. And who better than Juan Arbelaez, the great Colombian chef, to bring sunshine to everyone's plates? In the winter sunshine, let yourself be carried away by the captivating flavors of Confiture Parisienne's new “Caramelito Dulce de Leche”, a milk jam with a creamy texture that transports you straight to Colombia.
For this delicious recipe, Confiture Parisienne and Juan got down to work with just four ingredients! First, the iconic element of this jam, Panela, an unrefined cane sugar sourced directly from Colombia. Brown sugar is added and melted in milk. Cooking lasts around 2 hours, as the water in the milk evaporates and the sugar concentration rises. This crucial stage in the preparation process produces a silky texture that makes this milk jam unique. To finish, they add a little fleur de sel for an extra touch of deliciousness, and they're done!
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Whole Milk, Panela, Cane Sugar, Fleur De Sel (Salt).
May Contain Traces off: Egg, All Nuts, Gluten, Sesame, And Milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
May Contain Traces off: Egg, All Nuts, Gluten, Sesame, And Milk.
Ingredients may be subject to change. The most accurate and up to date product ingredient list can also found on the product packaging.
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using products that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows the transformation of fruit into jam, only reserved for royal tables. At the beginning of the 19th century, the production of beet sugar democratized this product. In Paris, many jam makers opened their stalls and supplied themselves with fruit from the surrounding orchards.
