Esprit de Noël Jelly—from iconic French tea house Mariage Frères—is still made the old fashioned way from the Mariage family's 19th century recipe. Cane sugar and an Esprit de Noël black tea infusion is combined with fruit pectin and a touch of lemon juice, and then slowly cooked in a copper bain-marie. The result? A silky, aromatic jelly with notes of warm spices and citrus.
How to use
Enjoy slathered on a warm scone topped with clotted cream. Or warm in a pan until melted anduse as a syrup or a glaze—drizzle on vanilla-scentedPain Perdu for a Christmas morning treat, spoon over roasted apples or use as a glaze for a persimmon-topped fruit tart.