Raspberry Grappa

I’m no Fool.

1/2 cup Jam Lady Jam Raspberry Grappa Jam

1 cup heavy cream

1 tbsp sugar (optional, depending on your sweetness preference)

1 tsp vanilla extract

Fresh raspberries for garnish (optional)

In a bowl, whisk the heavy cream with sugar (if using) and vanilla extract until soft peaks form.
Gently fold the Raspberry Grappa Jam into the whipped cream, creating a marbled effect. You don’t want to fully mix the jam, as a swirl of fruit adds visual and textural appeal.
Spoon the mixture into serving glasses or bowls and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set.
Garnish with fresh raspberries or a drizzle of extra jam if desired, and serve chilled.

This simple, elegant dessert balances the creamy richness of the whipped cream with the vibrant raspberry flavour of the jam.

Crepes:

1 cup plain flour

2 eggs

1/2 cup milk

1/2 cup water

2 tbsp melted butter

Pinch of salt

1/2 cup Jam Lady Jam Raspberry Grappa Jam

Whipped cream or mascarpone (optional, for serving)

Fresh raspberries (optional, for garnish)

In a large bowl, whisk together the flour and eggs. Gradually add the milk and water, stirring to combine. Add the melted butter and a pinch of salt, and whisk until smooth.
Let the batter rest for 20-30 minutes.
- Heat a lightly oiled non-stick pan over medium heat. Pour about 1/4 cup of batter into the pan, swirling it around to create a thin, even layer. Cook for 1-2 minutes on one side, then flip and cook for an additional minute on the other side.
- Repeat with the remaining batter, stacking the crepes as you cook.
- Spread Jam Lady Jam Raspberry Grappa Jam over each crepe. Fold the crepes into quarters or roll them up, depending on your preference.
- Serve with whipped cream or mascarpone, and garnish with fresh raspberries if desired. Enjoy warm.