Wednesday, 17 July 2013

Add a Little Sparkle to Summer: Cool and Refreshing Desserts Using Bubbly

If you are feeling the heat this summer I have 2 recipes that will cool you down nicely and both use sparkling wine to add some refreshing fizz. You can use Champagne if you wish but as some Champagnes can verge on the dry side I use a fruity sparkling wine instead such as Comte de Laube, Blanc de Blancs. In fact Nick has a new wine arriving shortly called Comte de Ferrand and I can't wait to try this one.

And, of course, if you have any sparkling wine left over from making these chilled desserts you know what to do with it . . . Cheers!

Sparkling Wine and Raspberry Jellies

The best advice when it comes to keeping those bubbles when making the dishes is to use chilled glasses or bowls and to pour the wine very, very slowly.

2 cups raspberries
80g of caster sugar
30g icing sugar
4 leaves of gelatine
200ml of Rosé Sparkling Wine, well chilled
200ml double cream A few drops of red food coloring

Boil 295ml of water with the caster sugar for 5 minutes to make a sugar syrup. Remove from thge heat. Soak the gelatine in a bowl of cold water until soft. Drain and then squeeze out the excess liquid. Add to the sugar syrup, mix well and set aside to cool.

Once cooled, divide the raspberries up into chilled glasses (or bowls) and then very slowly pour the sparkling wine to the sugar syrup and gelatine mix. Pour this over the raspberries and leave to set in the fridge overnight.

The next day whip the cream, adding the icing sugar and food colouring at the end of the process. Use this to decorate the sparkling wine and raspberry jellies and serve chilled.

Sparkling Wine Sabayon with Mango and Pistachios

Sabayon is the French version of Zabaglione (which is an Italian dessert usually made with sweet Marsala wine - however the Italians often make it with sparkling Moscato d'Asti. In France its made with Champagne).

8 egg yolks
100g caster sugar
175m Sparkling Wine
1 mango, plus 80g caster sugar
Handful of pistachios, finely chopped

Peel the mango and dice into cubes. Dissolve the 80g of caster sugar with a little water in a saucepan on low heat, add the diced mango and cook for a few minutes. Remove from the heat and let it cool. Place the mango into glasses and set aside.

Place the egg yolks and caster sugar in a heatproof bowl over a saucepan of simmering water. Using an electric whisk, whip the Sabayon mixture (which should become pale and thick like whipped cream – you want it to be soft and frothy). Very slowly add the sparkling wine to the mixture. Pour the Sabayon over the mango and sprinkle with chopped pistachios. Serve chilled.


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