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Champagne recipes

Fresh fruit « gratin »

Serves 6 people Fresh fruit « gratin » with Champagne Zabaglione

1,2 kilos of fresh fruit (almost 2 lb 10 oz) In winter:apples, bananes, oranges, kiwis; In Summer: strawberries,raspberries, cherries, peaches - 2 decilitres of "marc de Champagne", 150g of granulated sugar - 3 packets of vanilla flavoured sugar - 1/4 of bottle of champagne - 8 egg yolks, one or two scoops of sorbet for each dish (according to your taste and the fruit you use)


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Fruit Parfait and Rosé Champagne Sabayon

Ingredients: ½ cup of Rosé champagne / 4 tbsp of frozen berry juice concentrate 2 egg yolks / 1 ½ cups non fat whipped cream 4 cups of mixed berries ( such as sliced strawberries, blueberries, raspberries and blackberries, fresh or frozen ) stemmed and rinsed, a pinch of cinnamon ( optional )
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Champagne Cocktails

Kir Royal :

This Champagne cocktail is simple and tasty! That is, of course, if you have Crème de Cassis in the house (Crème de Cassis is centuries old and is in essence black currant liqueur.)

1/2 shot Crème de Cassis / Champagne Simply put the Crème de Cassis into a tall flute and then pour Champagne over it. Enjoy !


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Champagne-Raspberry "Granité"

This frozen dessert, similar to sorbet, is easy to prepare and almost entirely fat-free. Much of the alcohol evaporates during cooking, but the flavour of champagne remains. 6 servings (serving size: 1 cup)

Ingredients 2 cups fresh raspberries / 2 tablespoons fresh lime (or lemon) juice 1 ½ cups water / 1 cup sugar / ¾ cup champagne


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Champagne Sorbet

Unless you would prefer to drink the Champagne, you could make this different sorbet. It can be used as a dessert course or as a palate cleanser between courses.

Ingredients: ( serves 2 )

1 cup caster/superfine sugar juice of one organic lemon or juice of one organic orange 1/2 pint of water 1/2 pint of champagne ( Rosé champagne is best )


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Verrines with Pink Reims Biscuits, raspberries and champagne mousse

Ingredients : 1 glass of champagne ( brut ) / 300g of fresh (or frozen ) raspberries / 8 pink Reims biscuits ( 2 for each verrine ) / 250g of mascarpone cheese / 80 to 100 g of caster sugar / 3 eggs 50cl of raspberry cream or liqueur / some fresh raspberries for decoration / fresh mint leaves, for garnish
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Salmon in Champagne sauce

Serves 8 people

1 fresh salmon (4 pounds) - 140g of butter - 3 shallots - 60g of flour - 1 onion - 3cl of dry white wine - 1 carrot - 400g of fish bones - mixed herbs tied in a bunch: parsley, a bayleaf, thyme, rosemary - 2 eggs - 3 tbspoons of cream - salt and pepper to taste - 2/3 of a bottle of champagne


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Scallops in their shells

Serves 6 people: Scallops in their shells , covered with puff pastry

12 scallops 3 pounds of queen scallops - 1 pound of already made puff pastry - 1 tblspoon of parsley - 70g of butter - 4 pounds of cooking salt - 1 egg yolk - salt and pepper to taste


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Scallops in Champagne sauce

4 servings (serving size: about 4 ounces scallops and 3 tablespoons sauce)

Ingredients : 1 1/2 tablespoons olive oil, 1 1/2 pounds sea scallops, 1 cup sliced mushroom caps (about 4 ounces), 1 1/2 tablespoons chopped shallots, 1/2 cup Champagne or sparkling wine, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, 1/4 teaspoon dried tarragon ( or dill if you prefer ), 1/4 cup reduced-fat sour cream.


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Braised Trout in Champagne sauce

Ingredients : serves 4 4 salmon trout, each weighing about 275 g (10 oz), cleaned ( but with heads and tails ), 20g of butter, 1 onion, 1 carrot, 1 clove, 1 tbsp of chopped tarragon, 1 clove of garlic, a bunch of mixed herbs ( thyme, rosemary, bay leaf, chervil, the white of a leek ) salt and pepper, 3 glasses of champagne. For the sauce : 100g of butter, 20g of flour, 10cl of cream, 2 egg yolks, a little lemon juice.
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Tagliatelle and scallops in champagne sauce

Ingredients (Serves 4)

700 to 800 gr of tagliatelle / 16 sea scallops / 2 shallots / 50g butter / 30cl champagne

1 egg yolk/

50g cream / salt and pepper to taste.


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Chicken in Champagne sauce

Serves 6 people

A large grain-fed chicken (3 to 4 ponds) - 500g of mushrooms (about 1 pound) - 10 to 12 small pickling onions - 4 shallots - 250g of cream - 150g of butter - Salt and pepper to taste - 3/4 of a bottle of champagne


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Chicken Breasts in Champagne sauce

Makes 4 servings Ingredients :

4 boneless, skinless chicken breast halves, 3 tablespoons butter, 1/2 cup chopped shallots ( and sliced mushrooms if you like ), 3/4 cup champagne, 1/2 cup heavy cream, 1/4 teaspoon salt, 1/4 cup chopped chives


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Veal Chops in Champagne sauce

Makes 4 servings Ingredients :

4 veal chops, 3 tablespoons butter, 1/2 cup chopped shallots ( and sliced mushrooms if you like ), 3/4 cup champagne, 1/2 cup heavy cream, 1/4 teaspoon salt, 1/4 cup chopped chives


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Sauteed foie gras, saffron roasted pears and champagne sauce

Preparation : about 30 mn You will need : 1 fresh duck foie gras / 2 pears/ ½ or 1 tblsp of light honey/ 20g of butter/10cl of chicken stock/ 1tblsp of flour/ saffron/10cl of champagne/10cl (just under half a cup) of champagne, salt and pepper
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