Los Vascos Cabernet Sauvignon
& Pears with Chocolate and Beetroot
Creation of Marie-Caroline Malbec
Ingredients
• 2 handsome Comice pears
• 1 stick of cinnamon
• 1 vanilla bean
• 3 cardamom seeds
• 1 star anise
• 1 clove
• 50 g dark chocolate (99% cocoa)
• 1 egg white
• 50 ml almond milk
• 2 sheets of organic gelatine
• 3 soup spoons of organic cane sugar
• 1 beetroot raw (or vacuum-packed)
For 4 persons Preparation time: 20 min | Cooking time: Allow two hours refrigeration time
Peel and coarsely chop the beetroot, pass through a juicing machine to obtain the juice.
Soften the gelatine in a bowl of cold water for 10 minutes and then drain.
Very gently heat the beetroot juice, add the gelatine, allow it to dissolve and then distribute between four glasses; leave to set for two hours in the refrigerator.
Peel and cut the pears into pieces, put them with the spices and caster sugar in a large saucepan, just cover with water, cook for 10 minutes over low heat, then remove the spices and finely blend the pears and syrup.
Melt the chocolate with the almond milk over low heat, allow to cool.
Beat the egg white to soft snow, gently mix into the chocolate.
Divide the chocolate between the glasses on top of the beetroot jelly and finish with a layer of pears.
Serve thoroughly chilled.
Wine suggestion:
Los Vascos Cabernet Sauvignon in a young vintage.
This wine, with its jammy notes of candied fruit and white chocolate, spicy hints of black pepper, nutmeg and cloves, and supple, well-rounded tannins, requires a complex dish that echoes its own favours.
