A spoon sinks through tangy cream down to the buttery crumbs, dragging with it a deep purple-red ribbon of Maison Perrotte’s sour cherry jam, made from Oblacinska morello cherries and lively in its balance of sweet and tart.
Serves 4 · 20 min + 2 h chilling
- Mix 1 cup (100 g) crushed graham crackers or digestive biscuits with 3 tbsp melted butter and press into the bottom of 4 jars.
- Beat 8 oz (225 g) cream cheese with 1/4 cup (30 g) powdered sugar and 1 tsp lemon juice, then fold in 1/2 cup (120 ml) heavy cream whipped to soft peaks.
- Spoon the cream over the crumbs and chill for 2 hours.
- Top each jar with 2 tbsp of the sour cherry jam just before serving.
The star of this recipe: Sour Cherry Jam, by Maison Perrotte.
