Jambon farci 2019STUFFED HAM

Alliance food – wine:

CHÂTEAU L'ARNAUDE Cuvée Nuit Blanche Rosé wine goes well with stuffed ham.

Preparation - 15 min.

For two servings: 2 slices cooked ham * 2 slices of raw ham * 4 tomatoes "Roma" * 200 g of mi-salted cheese (Boursin with Garlic & Herbs or "fresh square") * 100 g of Mozzarella * balsamic sauce * some mixed salad leaves

Spread the salted cheese on the ham slices and fashion them into rolls.

Wash the salad leaves and tomatoes. Drain salad leaves and place them on plates.

Put stuffed ham rolls in the middle of plates.

Add the raw ham slices, mozzarella cut into cubes and tomatoes on the salad.

Sprinkle lightly with balsamic sauce.

 

 

Caneton puree de pomme de terre 2019DUCKLING WITH MASHED POTATOES AND TRUFFLES

Alliance food – wine:

CHÂTEAU L'ARNAUDE Cuvée Nuit Blanche rosé wine nicely accompanies duckling with mashed potatoes and truffles.

Preparation - 15 minutes; cooking - 40 min.

For 2 persons: 1 duckling * 2 tablespoons of olive oil * 20 g of butter * 1 onion * 500 g potatoes * cream flower * 25 cl of Provencal rosé wine * Provencal herbs, thyme, bay leaf * a summer truffle paste * seasonal vegetables (optional) * salt, and white pepper to taste

Peel potatoes and cook in boiling water. As soon as the potatoes are tender, mash the potatoes and make the puree by adding the cream and summer truffle paste.

Trim the duckling and cook it in a casserole for 5 minutes over high heat in olive oil and butter. Add 25 cl of Provencal rosé wine, an equivalent volume of water, Provencal herbs and the chopped onion. Simmer about 20 min. Salt and pepper at the end.

Serve the duckling with the truffle puree with seasonal vegetables.

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.