August 13, 2012
It is always good times when champagne is involved. Whether you are celebrating your wedding, a birthday, or you just feel like having a glass for no specific reason on a Sunday afternoon. Champagne is more versatile than any other wine and goes well with a wide array of foods including appetizers, opening courses, light meals and of course – desserts.
This weekend, I did a food pairing exercise with the Piper-Heidsieck Rosé Sauvage champagne and as you may imagine, I enjoyed it dearly. On a hot day like yesterday, I could not think of pairing this lively and generous wine with anything else but a delicate raspberry ice cream and if I may say so myself, it was a big hit. Of course, food pairing is an individual choice and every person’s sense is different but the red fruit flavors of the champagne went really well with my creamy raspberry popsicles. And as you can see, the two were color-coordinated as well. A tasty combination that’s easy on the eye!
100ml whipping (soy) cream
100ml agave syrup
Combine all ingredients in a blender and blend until smooth. Divide between popsicle moulds or shot glasses. Freeze for at least 5hours. Enjoy with the champagne.