What dessert with Champagne?

Norman_Bean

I am beginning to get a little frustrated with French etiquette now :rolleyes:

We have been 'invited for dessert' to my H's work colleagues house but it means we (I) have to provide the dessert!!!??? That's a nice invite!

Anyway it's normal to take patisserie which is served with champagne, provided by the host (thank goodness!)

I obviously don't want to fork out €20 buying patisserie so what can I make cheaply and easily that goes with champagne?! My H says muffins but he says this for all my French cooking condundrums and I don't think they are very champagney!? Anyone got any 'posh' muffin ideas perhaps?

Thanks so much

Norman

Counting_Pennies_2

How about a Apricot Brioche Tart?

It is in Mary Berry's Cook Now Eat Later book

PM me if you want me to give you the recipe, or pop into your library so you get to see picture etc.

It is very easy, but best popped in their oven when you arrive as it needs to be eaten after being cooked.

Edit:
Found the recipe on line!

http://www.bbc.co.uk/food/recipes/database/apricotbriochetart_70816.shtml

soappie

Strawberries.

Either dipped in chocolate or not.

They are the perfect accompaniment to champagne.

OK, they are out of season, but are still available at the supermarkets.

tandraig

will your friends be expecting an english dessert norman? I wouldnt take anything heavy or puddingy to be honest if champagne was being served - my first thought was that old english favourite syllabub but not entirely sure how its made. will have a think and get back to you!

Counting_Pennies_2

I tell you something that is rather nice is Delia's Marsala Trifle, that can be made the day in advance and is nice, if slightly boozy.

PM if you want either of the two recipes

Edit:
Good old BBC had both recipes!

This one is so incredibly easy to make, plus you make it ahead of time. Perhaps make in individual bowls if you know now many will be there.
http://www.bbc.co.uk/food/recipes/database/panettoneandzabaglio_92910.shtml

espresso

Well Mr Bean click here

champys

Norman_Bean wrote: »

I am beginning to get a little frustrated with French etiquette now :rolleyes:

We have been 'invited for dessert' to my H's work colleagues house but it means we (I) have to provide the dessert!!!??? That's a nice invite!

Anyway it's normal to take patisserie which is served with champagne, provided by the host (thank goodness!)

I obviously don't want to fork out €20 buying patisserie so what can I make cheaply and easily that goes with champagne?! My H says muffins but he says this for all my French cooking condundrums and I don't think they are very champagney!? Anyone got any 'posh' muffin ideas perhaps?

Thanks so much

Norman

Hi Norman

As a fellow French dweller, I understand your dilemma. In your case, I would do one of two things: either do a French thing and make (like my next-door neighbour, wife of a retired gendarme) a simple but very nice 'tarte aux pommes'. It is authentic, goes well with champagne and you could (like she does) give some ice-cream to go with it.
Alternatively, I would do an English thing and come up with either a nice warm apple crumble (just right for the cold weather!) or a trifle. Both things tried and tested on a French audience and they absolutely LOVE it. I think I would do the latter (crumble or trifle) as I find it hard to match my neighbour's pastry skills. And it will also be very nice with the champagne. Which is so commonly passed around at dinner parties here that no way your dessert will have to be 'posh'.
Good luck and let us know what you decide!

angie_loves_veg

You could always try a french apple tart - goes perfectly with champagne, and cheap to make at home

(so long as you can do pastry, and can arrange apples neatly, you should be fine)

for example: http://www.joyofbaking.com/FrenchAppleTart.html

tandraig

ok norman - I had syllabub at a posh do and its lovely and very english so i found the recipe (and it sounds just like the one I had) and its very very simple and you should be able to get the ingredients easily!

Syllabub
2 egg whites
4 oz caster sugar
juice of half a lemon
quarter pint sweet white wine
half pint double cream - lightly whipped.

whisk the egg whites until they form stiff peaks. Fold in the sugar, lemon juice and wine. finally fold in the cream. then you spoon into the serving glasses and leave to separate for an hour or two. so this can be done late in the afternoon.
the top becomes sort of frothy and the bottom becomes a wine/lemony whey. you can decorate it with a twist of candied lemon peel or very thin shavings of peel.

this quantity serves 4 - 6 depending on size of wine glass. (the hotel served it in glasses dipped in egg white and then coloured sugar - looked stunning but you could use plain white sugar no prob!)
Its delicious!

ClaireN75

Norman,
I'm also in France and the differences in cultural expectations can be a nightmare. But please don't take muffins.

May I suggest iles flottent a la mangue? Its pretty easy to make in advance (& transport), is a twist on a French classic, is light and we had it with Champagne at New Years so shouldn't cause any complaints.

Are you familiar with the classic iles flottent? If not, it's a light meringue served on a light, thin custard in a long glass. Sounds revolting, pretty much is but the it's a French standard. Replace the custard by a mango sauce and it's much improved.

For 6 people - it takes about 10 mins to make
Mango sauce: chop up a couple of mangos (remove skin) and blend with a teaspoon or two of castor sugar (sucre fine) depending or their ripeness. Whizz until smooth.
Meringues: Beat 6 egg whites to soft peaks. Add 80g sugar progressively while continuing to beat the egg whites to stiff peaks. Prepare a baking tray - spoon onto it 6 spoonfuls of milk (to stop meringues sticking). Spoon the mixture into a piping bag and squeeze 6 'volcanos'/meringue piles onto the tray. Cook at 120°C for 7 minutes until slightly browned on top (they will be very sticky). Transport in the tray cover with cling film.
On site, spoon the mango sauce into long glasses, top with meringue, et voila!

Or try this: http://www.deliaonline.com/recipes/fallen-chocolate-souffle-with-armagnac-prunes.html which has also been a big hit in the past when we've had to provide a desert. A bit more preparation needed then the mango floating islands but still a good one to prepare in advance and transport.

Hope that's helpful, and I hope you enjoy your evening despite the cultural complications.

Edited to say: the syllabub is a good idea too and to agree with champys that Champagne is pretty standard as either aperitif or desert so don't feel that it necessarily will be posh.

Norman_Bean

Blimey, thanks girls! Must be the word 'champagne' that caught your attention!

I'm really thinking apples or trifle .... gawd I'm soooo tempted to buy a tarte aux pommes - please tell me I shouldn't, would cost a fortune from boulangerie

Counting Pennies - the abricot brioche sounds yum but difficult, trifle sounding good ...


Soappie - yep thought of strawberies straight away but not very MSE x Not even sure I'd get them in the Hicksville supermarket here at the moment and certainly not Lidl

Tandraig - what the France is a syllabub???!!! :rotfl:

Espresso - cool and fancy link thing - thank you!:eek:

Champys - I agree about the posh and champagne thing - they drink it like blooming water don't they! Not that I'm complaining :beer: Apple crumble - good thinking!

Oh gawd i'm going to buy a tarte aux pommes aren't I?