1. Make the Strawberry Jam :
In a medium saucepan, warm the strawberry purée, frozen strawberries, and glucose syrup over medium heat. Stir gently until combined and smooth. Add the sugar and Pectin NH, stirring continuously, and bring to a boil. Let the mixture bubble for 1-2 minutes to thicken.

Remove from heat and immediately stir in the gelatine mass until fully dissolved. Pour the jam into a container, cover, and chill in the refrigerator overnight for a set, smooth texture.

2. Prepare the Sakura Chantilly:
In a mixing bowl, combine the Macreme Topping Cream and Sakura Emulco. Beat on medium speed, increasing to high as the mixture thickens. Continue until stiff peaks form, about 3-5 minutes.

3. Assemble and Serve:
Once the jam has chilled and the Chantilly is whipped, use them to top your favorite pastries, cakes, or desserts. The sweet strawberry jam pairs beautifully with the light, floral Chantilly, making for an elegant finish.

You’re ready to serve. Enjoy