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Adapted from Pastry Chef Alex Asteinza

Yield: 8 servings

Champagne Granita

  • 1 bottle Champagne of your choice
  • 2 cups water
  • 4 ounces sugar

Dissolve the sugar with the Champagne and water. Place in a covered container and freeze until it becomes ice. When ready to serve, scrape the surface of the ice with a fork to produce a snow-like texture.

Bizcocho

Yield: 8 servings

  • 300 grams butter
  • 100 grams confectioners' sugar
  • 100 grams almond flour
  • 2 yolks
  • 200 grams all-purpose flour
  • Basil leaves
  • 1/2 teaspoon salt

Preheat the oven to 350F.

Sift together the salt and flours. Set aside. In an upright mixer, slowly beat together the butter and sugar until combined. Add the yolks one at a time, making sure that they are completely blended in before finally mixing in the flour. Chill dough for about 10 minutes.

Lightly flour a clean surface and roll the dough into a lube approximately 1 1/2 inches thick. Freeze the dough for about 20 minutes. (In the meantime you can make the strawberry infusion).

Take the dough out of the freezer and unwrap it. Cut it into slices about 1/2-inch thick, and press 2 or 3 basil leaves into each cookie. Place the cookies on a slightly greased cookie sheet and bake for about 10 to 15 minutes or until golden brown.

Basil Infused Strawberries

  • 3 pints strawberries
  • 20 leaves fresh basil
  • 1/4 cup sugar
  • 2 teaspoons lime juice

Mix all the ingredients together and let them marinate for at least an hour in the refrigerator.

To assemble, place a few spoonfuls of the Basil Infused Strawberries on a plate, and drizzle some of the syrup from the strawberries around it. Top the strawberries with a bizcocho and finish with some Champagne Granita.

Wine Suggestion
Late-harvest Loire Chenin Blanc, e.g. 1998 Coteaux du Layon St.- Lambert "Clos de Bonnes Blanches," Domaine Ogereau, Loire Valley, France





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