Champagne for pudding, is a typical Ã‚Â French custom…however, I have to admit it’s not my favourite; but I really enjoy champagne alone, with cheese (goat or fÃƒÂ©ta!!) , with any salty recipes or with a very special friend!!
The henriot rosÃƒÂ© with natural raspberry flavours in the glass, leads me directly to combine it with a Ã‚Â Raspberry and speculoos tiramisu.
The marriage between the cream, the red fruit and henriot rosÃƒÂ©* is perfection.. after Kate and will of course!!
You have to try it!!! It’s easy to do, and not expensive at all!!
- Preparation : 30 mn
- Refrigerate : 240 mn
- 2 eggs
- 250g of mascarpone
- 70gr of brown sugar
- 125gr of raspberries
- black coffee with grand marnier or rhum
Directions:Beat eggs yolks with the sugar until they become “whiter”, then mix with the mascarpone until smooth.
Beat eggs white until foamy.Fold the whites with the mascarpone mixure, delicately with a wood spoon.
Wet the speculoos with the coffee/grand marnier (or rhum) mixure.
Place on the bottom of a glass some speculoos, raspberries, and mascarpone mixure.
Finish with raspberries.
42% Chardonnay, a high proportion compared to the average within the appellation, 58% Pinot Noir, 20% of which is vinified as red, and 30% reserve wines.
Flavours Strawberry, raspberry and cream, terrific!