Mousse d Ananas au popcorn 2019PINEAPPLE FOAM WITH POPCORN

Alliance food - wine:

MIMI sparkling rosé goes well with popcorn pineapple mousse.

Preparation ~ 10 minutes. Cooking ~ 20 minutes.

For 2 persons: 400 g pineapple * 0.5 dl unsweetened coconut milk * 2 gelatin leaves (4g) * 1 egg yolk * 50 g popcorn

Let the gelatin sheets soften in cold water. Slice and dice the flesh of the pineapple and mix in the blender to obtain a purée. Add the coconut milk and mix well. In a saucepan, bring the mixture gently to a boil. Gently beat the egg yolk, while mixing with sugar. Gradually add the pineapple cream.

Cook the mixture by turning in the pan for about 5 minutes. Take care to avoid bringing the cream to a boil. Let cool. Melt the drained gelatin leaves in the cream and stir well. Fill dessert glasses with the preparation and put in the refrigerator.

Before serving, decorate with popcorn.

 

Peches blanches panache merinques 2019PANACHÉ OF WHITE PEACHES WITH MERINGUES

Alliance food - wine:

The rosé wine CHATEAU L'ARNAUDE nicely accompanies panaché of white peaches with meringues.

Preparation time: 15 minutes.

Serving for 2 persons: 4 white peaches * 2 meringues * ½ lemon * chocolate cake * 2 scoops of vanilla ice cream * whipped cream.

Peel the peaches. Slice peaches in small sections after removing cores. 

Sprinkle peach pieces with lemon juice.

In each glass bowl, serve first a scoop of vanilla ice cream, a quarter of white peaches in pieces, a meringue, another quarter of peaches, and add another dollop of vanilla ice cream.

Garnish with whipped cream and bits of chocolate cake.

 

 

Gaspacho de peches aux pistaches 2019PEACH GAZPACHO WITH NECTARINES AND PISTACHIOS

Alliance food - wine:

MIMI EN PROVENCE rosé wine compliments peach gazpacho with nectarines and pistachios.

Preparation: 15 minutes.

For 2 persons: 2 yellow peaches * 2 white peaches * 2 yellow nectarines * 150 g pistachios * ½ lemon * 1 tablespoon fructose or iced sugar * mineral water * fresh mint

Peel peaches and nectarines. Cut them, remove the heart. Pass the peach and nectarine pieces in the bowl of a robot (or mixer). At the end, sprinkle with lemon juice.

Blend fructose and mix for 2 to 3 minutes until a smooth purée is obtained. Add a little mineral water to make it creamy without being too much liquid.

Grill pistachios in a pan and crush them. Serve half of the pistachios in the bottom of a bowl, then pour the peach gazpacho on top. Sprinkle with the rest of the pistachios and decorate with mint leaves.

Keep the preparation in the refrigerator until ready to serve.