This month, we paired up with our friends at @majuba.bistro in Albany to celebrate with a couple of food and wine pairings. Read on for notes and the recipes!
Riesling and Oysters
For an entrée, our Invitational Range ’22 Frankland River Riesling pairs beautifully with now-in-season Albany Oysters dressed with Majuba’s simple, fresh and perfect mignonette. The wine shows sparkling green edges; aromas of lime, jasmine, honeysuckle, green pineapple; and a palate of finger lime. The sea spray and cucumber notes of the oysters are the taste of summer.
Rosé, Raspberry and White Chocolate Entremet
For a dessert, our Single Vineyard Rosé pairs with a Raspberry and White Chocolate Entremet. The ’23 SV Rosé shows bright, yet soft carnation pink tones; aromas of pale pink rose florals, primrose, blood orange and red currant. It is delicate, lacy and refined. Its soft bouquet of florals and white peach pairs beautifully with Majuba Bistro's sweet, creamy and slightly tart entremets.
Both wines are available at our Cellar Door, online via our website (where it is also included in a Valentine's Day special 6 pack of mixed whites and pinks), and on Majuba Bistro’s wine list. Fresh Albany Oysters are in season and featured on the menu @majuba.bistro, where you can also indulge in this delicious dessert which will feature on one of their special events menus in the upcoming months.
Albany Oyster Mignonette
- 2 Red Onions Finely Chopped.
- 100ml Red Wine Vinegar (Aged).
- 1 Teaspoon Freshly Ground Black Pepper.
- 1 Teaspoon Sugar
- 24 Oysters, Freshly Shucked
- Rock Salt, To Serve.
- Lemon Wedge, To Serve.
- To make the dressing, combine the red onions, red wine vinegar, ground black pepper and sugar in a bowl and stir to combine.
- To serve, place the freshly shucked oysters on a bed of rock salt.
- Spoon the dressing over the oysters and serve with a lemon wedge.
Raspberry And White Chocolate Mousse Entremets
This entremets consists of four elements; an Almond Dacquoise, White Chocolate Mouse with a Raspberry Compote centre and finished off with beautiful mirror glaze. Bring all these elements together to construct a beautiful, layered desert, perfect to pair with Duke’s Single Vineyard Rosé.
- 70g Caster Sugar
- 200g Egg Whites
- 200g Icing Sugar.
- 180g Almond Meal
- Preheat the oven to 180°C.
- Sift the almond meal and icing sugar together.
- Beat the egg whites on medium speed in a stand mixer with the whisk attachment. When the egg whites are mostly foamy and white, gradually add the sugar. Continue beating to form a meringue until it can hold a stiff peak. Be careful not to over whip!
- Fold the meringue into the sifted mixture until evenly combined, being careful not to deflate the mixture.
- Spread the mixture with an offset spatula onto a lined baking sheet into a layer about 1.5-2cm thick. Try to make sure the surface is even, and the sides are clean so that it bakes evenly and to avoid burning.
- Bake for 30 minutes or until the middle is golden brown. It may require a slightly longer or shorter time depending on your oven. The time also varies depending on how much you make and how thick the mixture is spread to.
- Once golden, allow to cool completely at room temperature. The mixture may deflate a little.
- Once cooled, use circular “cookie cutters” to cut disks from the dacquoise, the same size as the dome shaped silicon mould used for the mousse.
- 2 Cups Raspberries, Fresh or Frozen
- Half A Cup of White Sugar
- Juice Of Half A Lemon
- 1 Tsp Vanilla Extract
- Add the raspberries, sugar, lemon juice and vanilla to a pot, stir and bring to the boil. Allow it to boil for about 5 minutes, stirring often to stop it from scorching.
- Reduce the heat to low and let it simmer and bubble for 10 minutes. It will thicken further as it cools.
- The compote will form the centre of the dessert.
White Chocolate Mousse
- 200g White Chocolate
- 2 ¾ Gelatine Leaves
- 70g Caster Sugar
- 810g Whipping Cream.
- Bloom the gelatine in cold water.
- Heat the white chocolate over a double boiler until the white chocolate is melted.
- Meanwhile, combine the cream and sugar in the bowl of a stand mixer and mix on medium speed until thickened and pillowy.
- Once the white chocolate is melted, squeeze the excess liquid out of the gelatine and mix it into the white chocolate until completely dissolved. The mixture may become thick, but it will loosen once the cream is mixed in.
- Once the cream is whipped and the gelatine is dissolved, then gently fold them together until evenly combined.
- Pour the mousse into a dome shaped silicone mould, about ¾ full, leaving space to pipe in the raspberry compote.
- Place the cut out almond dacquoise on top.
- Transfer the mousse to the freezer to set completely (overnight).
- 10G Gelatine
- 60 ml Water
- 90 ml Glucose
- 75 G Sugar
- 100 G Condensed Milk
- 100 G White Chocolate
- ½ Tsp Pink Food Colouring
- Have all your ingredients ready so you do not leave out anything.
- Add half the water in a smallbowl with gelatine and let it soak for 3 to 5 mins to bloom.
- In a small pot add glucose, sugar, condensed milk, food colouring and remaining water. Let come to a boil over low to medium heat.
- Once all the sugar has dissolved – and the mixture has come to a nice slow boil. Take it off the heat. Let rest for a minute before you add the white chocolate.
- Next, add the soaked/bloomed gelatine – Let it melt.
- Remove your frozen mousse from the moulds and place right side up (with the dacquoise now at the bottom)
- Pouring the glaze– place the frozen mousse on a cooling rack over a large plate or baking tray so the excess will drip down on the mousse. Pour the glaze in a circular motion, covering all the mousse.
- Allow to cool in the fridge.