- 400 g raspberries
- 150 g suga
VEUVE CLICQUOT ROSÉ
Confiture de framboise
By Jean Imbert
Jean Imbert, renowned Chef, inspiring personality and friend of the House created a gourmet and generous proposal to share, imagined to match the fruity notes of Champagne Rosé Veuve Clicquot.
TRY THE RECIPE
Mix the raspberries with the sugar and let sit for a few hours. Cook for 10 minutes in a saucepan over high heat, then immediately pour the mixture into a jam jar.
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