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By entering this module, you can browse and order our treats by choosing your preferred delivery method (either on-site pickup (Click & Collect), or delivery to your home, a locker, or a pickup point).

By choosing the "Click and Collect" method, the item prices will be identical to our physical shop prices! (A discount will be applied at the end of your order).

For delivery to your home, a locker, or a pickup point of your choice:

We exclusively ship in boxes of 6 jars (you can mix any items you like within one or more boxes), with a minimum of 1 box (i.e., 6 Jars) and a maximum of 4 boxes (i.e., 24 jars).

!! If orders are less than 6 jars (345g) or greater than 24 jars (345g), only the "Click & Collect" on-site pickup will be offered...
***** Please make sure to order in multiples of 6 jars *****


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Artisan jams and sweet treats • Delivery or collection at our Nousty shop
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Homemade Top-Quality Mirabelle Plum Jam 7,15  €

Available in 345 grams jam jars

Homemade Top-Quality Mirabelle Plum Jam
Sweet and fragrant, the Lorraine mirabelle plum is perfect for breakfast and delicately enriches a fruit tart base.
It is surprising and tasty paired with a Munster or Maroilles cheese.

Recipe idea: Roquefort puff pastries with caramelised mirabelle plum jam

Ingredients:

  • 1 jar of Cassandrine House Mirabelle Plum Jam
  • 1 roll of all-butter puff pastry
  • 200 g Roquefort
  • 1 iceberg lettuce
  • 50 g crushed hazelnuts
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil

Method:

Unroll the puff pastry, cut it into rectangles of about 5 x 8 cm and place them on a baking tray. Prick with a fork and bake at 210°C for 5 minutes, then at 180°C for 20 minutes.

Meanwhile, lay a sheet of baking paper on another tray and use a tablespoon to make small discs of mirabelle jam a few millimetres thick.

Bake them with the pastries and let the jam caramelise. Keep an eye on it and remove from the oven when the jam turns golden or light brown.

Wash the lettuce and chop it roughly.

Place 2 pastries on each plate, top with pieces of Roquefort and finish with a mirabelle jam crisp.

Serve the iceberg lettuce with the crushed hazelnuts and the dressing.

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