10,00€
Let’s taste the Lilamand’s Candied Strips, traditionaly made since 1866. So much savoriness, to peck or to add in your recipes…
TRAY OF 200G
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°)
A technical alchemy replaces the water contained in fruits into a sugar syrup. This process is what is called « candying ».
From successive brothes during 3 to 4 weeks, an osmosis is created between the fruits’ flesh and that marvellous syrup. Then, fruits are left in a special room dedicated for that, called « le fruitier », for at least 2 months. That is the minimum time lapse required to achieve a high-quality candying.
May contain traces of sulfite.
Nutrition Facts-Serving size: 100 gr
Let’s taste the Lilamand Cherries’, fruits of our Know-how since 1866. So much savoriness, to peck or to add in your recipes…
TRAY OF 200G
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°).
“Poitevin” angelica roots are traditionnaly used for centuries in pastry. That gorgeous natural green stem can be savored directly or added to your recipies.
TRAY OF 150G
Conditions of preservation: in a dry and cool place, protected from air, stored at room temperature (between 10° and 20°).
