On warm toast with nut butter. Or a scone
Spread yuzu & strawberry jelly on top of your favourite nut butter. Or add a dollop on a scone with cream. Sharp, creamy, sweet, salty, zesty all at once.
In Greek yoghurt
Add a spoonful of yuzu jelly to Greek yoghurt or any plain yoghurt. Those live probiotics will thank you.
With ice cream
Add a base layer of yuzu & raspberry jelly in a coupe before filling it with vanilla or chocolate ice cream. A decadent surprise awaits.
In salad dressing
Create a mixture of yuzu & strawberry jelly, apple cider vinegar and extra virgin olive oil. Perfect summer salad dressing. Especially for those seeking a lighter but zestier alternative to balsamic dressing.
On chicken liver pâté
Glaze a thin layer of yuzu & raspberry jelly onto chicken liver pâté. The jelly’s sharpness will only highlight the savoury.
With cheese and biscuits
Soft and creamy cow’s milk cheese pairs extremely well with yuzu jelly. Think of Brie, Camembert and Stilton.