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Peanut Butter | Golden Raspberry Jam | Brioche

Peanut Butter | Golden Raspberry Jam | Brioche | Aged Balsamic

A little dessert to sweeten up this day.

A Recipe By Chef Patrick Ponsaty


For The Dish:
6 Brioche Buns
5 Oz., Pacific Beach Peanut Butter
5 Oz., Chino Golden Raspberry Jam
36 Raspberries
24 Strawberries, Halved
1 Quart, Whipped Cream
1 Vanilla Bean
2 Oz., Fine Sugar
1 Oz, Aged Balsamic
12 Leaves, Basil and/or Mint


For The Peanut Butter + Jam:

  1. In a mixing bowl, combine the Pacific Beach Peanut Butter and golden raspberry jam.

For The Whipped Cream:

  1. In a mixing bowl or kitchen aid stand mixer, whip the cream, vanilla and sugar until soft peaks. Set aside. 

For The Bun + Final Presentation:

  1. Cut the bun in half, then toast in the oven at 375 degrees for 1 minute
  2. On the bottom of the bun spread the peanut butter and jam mixture, then add the berries on top of it followed by whipped cream, aged balsamic and fresh herbs