Spring Menu
Serves 6-8
Ingredients
For the almond biscuit:
Egg whites 210 g/7.5 oz
Granulated sugar 200 g/7 oz
Almond flour 160 g/5.6 oz
Flour 50 g/1.7 oz
Caster sugar 100g/3.5 oz
White wine mousse
Portada white 375 g/13.2 oz
Sugar 150 g/5.3 oz
Egg yolks 100 g/3.5 oz
Gelatine 10 g/0.35 oz
Half-whipped cream 600 g/2.1 oz
Red wine mousse
PORTADA red 400 g/14.1 oz
Sugar 150 g/5.3 oz
Yolks 100 g/3.5 oz
Gelatine 10 g/0.35 oz
600 g/21oz half whipped cream
Rosé wine Mousse
MONTE ALENTEJANO Rosé 420 g/14.7 oz
Sugar 150 g/5.3 oz
Egg yolks 100 g/8.8 oz
Gelatine 10 g/0.3 oz
Half-whipped cream 600 g/21 oz.
Method
For the almond biscuit:
First, sift together the caster sugar, almond flour and flour. Whisk the egg whites and granulated sugar until stiff before blending into the sifted ingredients. Line a shallow round tart mould with the pastry and bake in a ventilated oven at 190ºC/374ºF for 15-20 m.
White wine mousse
Mix the wine, sugar and yolks over heat until the syrup reaches 85ºC/185ºF. Then stir in the drained gelatine (previously chilled in iced water for twenty minutes). Leave to cool. At 40ºC/140ºF gently incorporate the half-whipped cream into this mixture (also called Salazar or Marisa). Place in a bowl wrapped in cling film and leave to stand in the fridge.
Red wine mousse
Mix the wine, sugar and yolks over heat until the syrup reaches 85ºC/185ºF. Then stir in the drained gelatine (previously chilled in iced water for twenty minutes). Leave to cool. At 40ºC/140ºF gently incorporate the half-whipped cream into this mixture (also called Salazar or Marisa). Place in a bowl wrapped in cling film and leave to stand in the fridge..
Rosé wine Mousse
Mix the wine, sugar and yolks over heat until the syrup reaches 85ºC/185ºF. Then stir in the drained gelatine (previously chilled in iced water for twenty minutes). Leave to cool. At 40ºC/140ºF gently incorporate the half-whipped cream into this mixture (also called Salazar or Marisa). Place in a bowl wrapped in cling film and leave to stand in the fridge.
Set up and display
Once the biscuit cools, alternate layers of white wine mousse with the red and rosé. You may also add in a layer of sponge fingers soaked in wine and cherry syrup (see Dolce Vita recipe). To finish, garnish to personal preference or spread peach or wine jam over the upper surface.
Complemented With Pedras do Monte
