Champagne Birthday

On the day I was celebrated as 10 years old, there was a small bottle of champagne on the table in front of each child. In France, it is given to try even toddlers, applying a drop to the lips, as during communion.

August 4 is the birthday of champagne, without which it is impossible to imagine any holiday, especially the New Year! But the choice of this intoxicating drink should be approached soberly!

Sparkling wines have 7 categories of sweetness. In the beginning, they are all called Zero Dosage. And only at the last stage of creation they get a different degree of sweetness: extra-brut, brut, dry, semi-dry, semi-sweet and sweet.

If you get a bottle of real champagne in your hands, store it at a temperature of 8 to 10 degrees, just do not put it in the freezer! The wine will spoil, and if you forget the bottle there for a long time, then it will simply break.

In France, we usually drink champagne from glasses of flute (a long elongated glass), but for sweet views a flat glass of a coupe is suitable – often towers are made from such glasses, arranging a champagne waterfall.

Champagne goes well with any food. The French even serve it with pizza and sushi! In the days of my grandparents, it was customary to drink a glass of sparkling wine after dinner, for dessert, but today it is also served as an aperitif. Now it is even fashionable for one lunch or dinner to drink different types of champagne, selecting dishes for each.

Fish and seafood go well with a refreshing brut. Fruit semi-dry is suitable for spicy and salty food in the Asian style, and pink – for meat. The sweetest sparkling wines are usually added to punches or drunk with ice cream and berries.

By the way, drinking “exhausted” champagne in my homeland is considered “mauvais ton”. From yesterday’s drink, the French usually prepare something: for example, a sauce for fish or a marinade for chicken.

And remember that real champagne can not be cheap: to produce one bottle of 0.75 liters, you need six kilograms of grapes! If you add to this the processing, production, cost of packaging and transportation, you get a tidy sum. In Russian stores, it is almost impossible to find real champagne cheaper than 3000 rubles.

And now the recipe for a stunning French champagne dessert: prepared elementarily, suitable for a large company.

But we advise you to save it for a romantic dinner: struck by your talents and sophistication, he (she) will definitely marry you (agree to marry). Checked personally)))


Preparation time 3 h

Cooking time 20 min

Servings Per Container: 2

You’ll need:

300 ml dry champagne or sparkling wine

1 lemon

2 tablespoons of sugar

20 g gelatin

For the cream:

1 cup of champagne

a quarter of a lemon

1 cup of sugar

5 tablespoons of cream with a fat content of 35%

Step 1

For jelly, soak the gelatin in 2 tbsp. of cold water for 10 min. In a saucepan, pour 100 ml of water, add sugar and grated lemon zest on a fine grater. Bring to a boil, remove from heat, add lemon juice and gelatin. Stir properly so that the gelatin is completely dissolved.

Step 2

Strain the resulting mixture through a fine sieve. Add champagne. Fill the glasses with the resulting mixture, cover them with foil and put in the refrigerator for 2-3 hours.

Step 3

For the cream, combine champagne, sugar and lemon juice in a bowl. Whisk the cream into a foam, add the champagne and sugar mixture and whisk again.

Step 4

Place the cream in a pastry bag with a relief nozzle and beautifully place in glasses with frozen jelly.

Spoiler alert: Be careful with this easy-looking dessert. Champagne, diluted with gelatin, does not lose its intoxicating properties, but, on the contrary, makes the world brighter, awakening unexpected fantasies and a craving for adventure!

Bon appétit !!!



No Comments

Sorry, the comment form is closed at this time.