The Best Way to Use Leftover Champagne

redart

回復 LasCases #14 的帖子

"會唔會用 Sorbet 送香檳會好D？"

If drinking, you will need to pair the sorbet with a sweet wine. This recipe will work even with dry Champagne. It was invented by a pro chef in a hi-end restaurant. The sparkling wine really does lift up the dessert and make it more refreshing. You only need a splash or two.

cableitoh

Not for kids I guess

panda69

好奇, 咩嘢嚟㗎?

fokker

IMHO, leftover champagne is best used to poach a nice flat fish (e.g. turbot, halibut, sole), with herbs and onion and garlic. Then you filter off the liquid and boil it down and concentrate and season it with salt and pepper and thicken it using double cream or butter, whilst keeping the fish warm. This would make a beautiful sauce for the fish, esp. if you sprinkle on top some chives or dill.
The other good use is to turn the wine into a Sabayon sauce, or Zabaglione, by beating some egg yolks over in a mixing bowl over a boiling water bath, and you add the champagne bit by bit. This makes a lovely and smooth sauce for fresh fruits, cakes and ice cream etc.

小舅哥

有点难看啊我觉得，，，，，

csnhot

不敢恭维~5知咩来

htl

Champagne 配sorbet就試得多, 但Champagne 浸sorbet 就未見過