With the festive season just around the corner, an exclusive collaboration between Domaines Vinsmoselle and Luxlait has resulted in an original creation: a sorbet made with Poll-Fabaire Crémant Rosé Brut.
Here’s our recipe recommendation to delight your guests.
Ingredients
- For the panna cotta
- 1 ripe avocado
- Juice of ½ a lemon
- 250 ml cream
- 1.5 gelatine sheets
- 1 pinch of cayenne pepper
- Salt & pepper
- For the jelly
- 1 pack Knorr gelatine
- 250 ml Crémant Rosé Brut Poll-Fabaire
- For the crumble
- › 200 g plain flour
- › ½ tbsp sugar
- › 175 g cold butter, diced
- › Salt to taste
- For the decoration
- 1 tub of Luxlait Sorbet with Crémant Rosé Brut Poll-Fabaire
- 125 g crayfish
- Fresh sprouts
Instructions
- Cut open the avocado and remove the flesh with a spoon. Puree immediately with a little lemon juice to prevent the avocado from turning brown. Soak the gelatine sheets in water to soften them. Heat the cream in a pan and melt the gelatine sheets in it. Mix the cream and avocado and season with a pinch of cayenne pepper, salt and pepper. Pour the mixture into small glasses or moulds and refrigerate until the mixture has set.
- Make the jelly by reheating the rosé crémant in a pan. Add the gelatine powder and whisk until dissolved. Pour into a container, allow to cool and refrigerate until set.
- Make the crumble by quickly rubbing the flour, sugar, salt and butter with your fingertips until you obtain clumpy coarse crumbs. Spread the crumble mixture on a baking tray and bake at 160°C for 20 minutes.
- Wash the crayfish and pat dry with kitchen towel.
- To serve, put a panna cotta on a plate, top with crayfish and some sprouts. Cube the jelly and place it around the panna cotta. Place a layer of crumble on the plate and top it with a scoop of rosé crémant sorbet.
Alternative serving idea
Serve the panna cotta in a glass and top with crumble, crayfish and a scoop of sorbet.
Wine pairing
Serve with a glass of Crémant Rosé Brut Poll-Fabaire.
