Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Red fruit desserts

Red fruit desserts

with the cuvée Rosé · Rosé blend Grand Cru

Red berry pavlova with a hint of basil
Recipe 01

Red berry pavlova with a hint of basil

Time · Prep 25 min · Cook 1 h 15 min · serves 6

Ingredients

  • 4 egg whites (approx. 120 g)
  • 220 g caster sugar
  • 1 tsp white wine vinegar
  • 25 cl heavy cream, very cold
  • 250 g strawberries
  • 150 g raspberries
  • 50 g redcurrants + 6 small basil leaves

Method

  1. Preheat the oven to 110°C. Whisk the egg whites to stiff peaks, gradually adding the sugar until the meringue is glossy and firm, then fold in the vinegar.
  2. Shape the meringue into a 22 cm disc on a lined baking sheet, creating a slight hollow in the centre. Bake for 1 h 15, leaving the oven door slightly ajar for the final 10 minutes. Leave to cool in the turned-off oven.
  3. Whip the cream to firm peaks, sweetening lightly if desired.
  4. Wash, hull and slice the strawberries; leave the raspberries whole; strip the redcurrants from their stems.
  5. Top the meringue with the whipped cream at the last moment, then arrange the berries and a few fine strips of basil over the top.

Why the pairing works. The sweet meringue and airy whipped cream complement the richness of the Bouzy rosé, while the fresh red berries echo its fruity character directly.

Vanilla panna cotta verrines with red berry compote
Recipe 02

Vanilla panna cotta verrines with red berry compote

Time · Prep 20 min · Cook 5 min · serves 6

Ingredients

  • 50 cl heavy cream
  • 60 g sugar
  • 1 vanilla pod
  • 3 gelatine leaves (6 g)
  • 250 g mixed red berries (strawberry, raspberry, blackberry)
  • 30 g sugar for the compote

Method

  1. Soak the gelatine leaves in cold water until soft. Split the vanilla pod and scrape out the seeds.
  2. Bring the cream to a gentle simmer with the sugar and vanilla. Remove from the heat, add the squeezed-out gelatine and stir until fully dissolved.
  3. Pour into serving glasses and refrigerate for at least 4 hours until set.
  4. In a small saucepan, cook 150 g of the berries with 30 g of sugar over low heat for 5–7 minutes to make a compote. Leave to cool.
  5. Just before serving, spoon the compote over the set panna cotta and top with the remaining 100 g of fresh berries.

Why the pairing works. The silky texture and vanilla sweetness complement the roundness of the champagne, while the compote and fresh berries extend its small red fruit aromas.

Other pairings of this cuvée

Discover the cuvée Rosé ← All pairings