Red berry nage & rose jelly
Red berry nage & rose jelly
People
For 2Preparation time
45 minutesCooking time
7 minutesResting time
30 minutesWinery pairing
Grand Cordon Rosé
INGREDIENTS
Fruit Nage
- 500g red berries (strawberries, raspberries, blueberries, etc.)
- 1 glass of cranberry juice
- 1 vanilla pod
- 50g superfine sugar
- Zest of 1 lemon
- Zest of 1 orange
- Mint
Rose Jelly
- 600g roses
- 60cl rose water
- Gelling sugar
Recipe
Step 1. Rose Jelly
- Wash the rose petals and strain them.
- Heat the rose water in a cooking pot until it simmers, then throw the rose petals into it.
Leave to infuse for approximately 30 min. - Weigh the liquid obtained. The weigh out the same quantity of gelling sugar and put everything back into the cooking pot.
- Bring to the boil and leave to boil for 7 min, put the jelly in a pot and leave to cool.
Step 2. Red Berry Nage
- Boil the cranberry juice, sugar, lemon and orange zest, mint, and vanilla pod split in two. Set aside in the fridge after boiling, filtering the juice with a sieve. This step can be prepared the day before.
- Wash the red berries and dice them if necessary.
Step 3. Plating-Up
Divide up the red berries into serving glasses or soup dishes, then pour the cranberry syrup up to their top. Add few dabs of rose jelly and garnish with petals.
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Mumm Grand
Cordon Rosé
Mumm Grand Cordon Rosé is a perfect champagne to savour. Inspiring and intense, it can be enjoyed on its own or paired with a range of creative and modern dishes.