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Fresh LyoHigo jam

For the 60% syrup

  • 200 g water
  • 120 g sugar
  1. Mix both ingredients in a saucepan and bring to the boil.
    Leave to cool in the refrigerator.

For the fresh LyoHigo jam

  • 30 g LyoHigo
  • 30 g white rum
  • 60 g 60% syrup(prepared beforehand)
  • c.s. freshly grated lemon peel
  1. Put the LyoHigo in a bowl and gradually add the rest of the ingredients.
  2. Leave to rest in the refrigerator for 12 hours before eating.

* The particular feature of this recipe is that you do not cook the fruit, thus giving it all the perfume of the fresh fruit.

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