Marisa is a ray of human sunshine: a bubbly, funny, talkative woman with a passion for cooking. With enthusiasm, she tells us about her activity as a freelance pastry chef.
She offers us home lessons and workshops in various places, such as Saturday, September 24, at the House of Olive Oils and Olives of France in Nyons, around Tapas with Olives and Olive Oil.
This Tuesday, Marisa came to talk to us about Jams and Marmalades, it’s in season, with late summer fruits.
And as Marisa is also committed to limiting the use of sugar, so naturally, she gave us her tips and tricks for making your jams a success, and thus preserving your summer fruits…
Marisa gave us 4 very simple recipes, to make a “minute” jam of dried mango without added sugar, a jam of strawberry, rose water and agave syrup, a jam cooked in a frying pan, strawberry and coconut sugar and a traditional jam with 700 grams of sugar for 1 kilo of fruit.
Jams and marmalades to follow in podcast (listening) HERE
– Frank Daumas