Alright, hands up if you love Rosé. Your hand is up, isn’t it? Mine too! Now, Rosé is best known as the quintessential summer drink. It screams elegance, quality, and conjures up images of yourself sitting on the beach in a floppy had reading from a good book.
But what if I told you Rosé is not just for summer, but can be enjoyed all year round? Even in the Fall, which is without a doubt my favorite season ever. It isn’t just for sitting on the beach, it’s for curling up on the couch, sitting around a fire, watching your favorite Fall TV in those comfy fuzzy socks.
Even at Fall themed dinner parties and Thanksgiving, Rosé is my drink of choice.
And when choosing my bottle of Rosé, I always look no further than the Wines of Provence. I know your time is short and valuable so I’ll just rattle off a few things I love about the Wines of Provence…
- They are the world leaders in production of Rosé, which means that not only do they know what they’re doing, but that their wines are so universally appealing (they produce both sweet and dry varieties) I know I’m going to find something I love.
- Choosing a bottle always means I’m getting something high quality. I can serve this to my friends and family and know that it will knock their socks off.
- Rosé is incredibly well-rounded, which means I can serve it with virtually any meal. It isn’t as tannic or overbearing as a red, but has more depth than a white.
And it means I can pair it with spicy foods. And we all know that spicy food runs through my veins.
But as for this recipe, I thought I’d take a different approach. I love a good dessert, and I want my recipe to have the same impact at the dinner table as the glass or Rosé. It has to be delicious and downright gorgeous.
Blackberries are generally harvested in the Fall, which makes it the perfect recipe to share with you today. You might know it as sabayon, the French term for the Italian dessert, but just in case you haven’t heard of it I put it in plain terms. It’s a champagne mousse. Light, fluffy and only 3 ingredients, you can dress it any way you want. You can even swap out the champagne for wine if you’d like.
The recipe calls for angel food cake, genoise, or a sponge cake. I don’t have a recipe for you, but here are a few from my friends over at Your Guardian Chef, Contemplating Sweets, and I Just Make Sandwiches.
Until next time. X
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Champagne Mousse with Blackberries – aka Sabayon
- 4 egg yolks
- 2 Tbsp granulated sugar
- 6 1/2 Tbsp champagne
- 4 slices angel food or sponge cake, cut into 1–2” cubes
- 1/2 cup blackberries
- blackberry syrup or jam, melted (optional)
- Fill a medium saucepan with 2 inches of water and bring to a simmer.
- Place a heatproof bowl on top (ie a double boiler or bain marie).
- In the bowl, place the egg yolks and sugar and whisk constantly for 2-5 minutes or until the eggs are lighter in color.
- Add the champagne and cook another 10 minutes, whisking constantly, until it thickens and gets lighter in color. Make a figure 8 to test doneness. If it stays, the mousse is ready.
- Remove from heat and serve immediately or refrigerate until ready.
- Arrange 4 small bowls and fill each with the cubes of cake.
- Spoon the mousse on top, then top each with 3-4 blackberries and drizzle with blackberry syrup (optional).
- Serve immediately.
- medium saucepan
- heatproof bowl
- 4 small bowls or champagne saucer (coupe)
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stove
- Cuisine: Italian
- Diet: Vegetarian
Inspired by The Little Paris Kitchen
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