Collection Detail ROSÉ
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ROSÉ
Blending: 85% Chardonnay, 15% Pinot Noir (Vins rouges d’Ambonnay Grand Cru)
Dosage: 6 g/l of sugar
Tasting Notes
Sight: A salmon-coloured body champagne
Nose : The nose is dominated by red berries aromas (cherries and strawberries), very gourmand.
Palate : The first impression is fresh, and enhances the Pinot Noir’s aromatic palette (red fruits such as strawberries and raspberries) and finishes with an attractive note.
How to Enjoy it
Recommended with Strawberry Tiramisu and pink biscuits, Salmon tartare with tomato coulis, Pan fried prawns, curry and coconut milk, or even Sour & Sweet specialties.
Food / Champagne Pairing
Tiramisu Au Biscuit Rose De Reims
Une Création De L’atelier De Luca Http://Atelierdeluca.Free.Fr/
Preparation
In a saucepan, heat the 75g of sugar with the water to 120°C. Separate the yolks from the whites, whiten the yolks, add the mascarpone and pour in the cooked sugar. Whisk until completely cool. Soften the gelatine in cold water, then add it to the rest of the pan until it is diluted, then pour over the yolks while whisking. Whisk the egg whites with the remaining sugar and mix the two together. In circles or verrines, crush the biscuits lined with the strawberries and pour the tiramisu over them. Leave to set overnight in the fridge.
Ingredients
– 250 gr of mascarpone – 4 eggs – 150 g of sugar – 30 g water – 1,5 sheet of gelatine – 1 bag of Reims pink cookie
Dressage
Sprinkle with pink Reims cookie powder and pistachios.
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