Incorporating champagne into your dessert can add an unexpected depth and layer of flavor. Pastry Chef Thomas Raquel gives us his recipe for a rosé champagne poached pear dessert with rosé champagne granité and Tahitian vanilla ice cream.
Poached Pears
Ingredients
- 1 cup Perrier-Jouët Rosé Champagne
- 1/2 of a vanilla bean
- 1/4 tsp of orchid root spice
- 1 tbsp honey
- 1 pear peeled, cored and quartered
- Pinch salt
Instructions
- In a medium sauce pot
- In a sauté pan combine honey, rose, lemon juice, salt, vanilla beans and the Pears
- Cover tightly with aluminum foil or a lid and roast for 8-10min at 325F until remove the
foil and bake for 10-15 mins, basting the pears roast until the liquid reduce in to a thick
syrupy consistency.
Rosé Champagne Granité
Ingredients
- 1 qt Perrier-Jouët Rosé Champagne
Instructions
- Pour the champagne in a loaf pan and freeze overnight
- With a fork scrape the top and reserve until ready to use
Tahitian Vanilla Ice Cream
Ingredients
- 3 1/2 cup Milk
- 3/4 cup Heavy Cream
- 3 ea Tahitian Vanilla Beans
- 3/4 cup + 3 tbsp Sugar
- 1/4 cup Milk Powder
- 1/4 cup + 2 tbsp Egg yolks
- zest of a quarter of a bergamot or lime
Instructions
- Heat the cream, milk, and split vanilla beans together, infuse for 1 hour
- Whisk the dry ingredients together and add to the milk, whisking until the mixture comes
to a boil - Temper the yolks into the base until nappe stage is reached (180ºF)
- Strain over in an ice bath to cool
- Spin the ice cream and freeze
See more champagne inspired content here.
