Recipes

Snowy coconut panna cotta, glazed at the last moment with a bright, tangy layer: Dammann Frères’ Carcadet Passion Raspberry Infusion Jelly, a hibiscus specialty made with cane sugar, brings passion fruit and raspberry to the spoon.

Seared lamb chops, just rested, disappear under a warm, glossy glaze of blackcurrant and mint: Dammann Frères’ Blackcurrant Mint Jelly, made from its Cassis-Menthe infusion, offers a refined take on the classic mint sauce.

The simplest pleasure of the afternoon: golden scones broken in two, butter or clotted cream, and a generous spoonful of jelly. Dammann Frères’ Bella Blanca Tea Jelly, made from its white tea blend, brings herbaceous notes and a fruity touch of bergamot.

A spoonful of jelly pooled in the middle of a cloud of whipped feta, warm pita torn by hand: Dammann Frères’ Touareg Jelly, made from the house’s Gunpowder and mint blend, brings its cool, herbaceous freshness to a dish meant for sharing.

Each peach hollow cradles a spoonful of jelly that melts into the fruit as it caramelizes in the oven; Dammann Frères’ Nuit à Versailles Tea Jelly, with bergamot, yellow peach, orange blossom and violet, adds a floral glaze to a late-summer dessert.

Toasted squares of pain d’épices, a cool slice of foie gras, a glossy dab of jelly and a few flakes of salt: Dammann Frères’ Noël à Paris Tea Jelly, with its notes of cherry, almond and spiced gingerbread, makes an elegant holiday bite in minutes.

Shrimp turning pink over high heat, brushed at the last minute with a glossy, tangy glaze: Dammann Frères’ Miss Dammann Tea Jelly, made with cane sugar and the house blend of green tea, ginger, lime and passion fruit, melts into a quick lacquer.